Pork in cider with potatoes and apples recipe | Taste of France®
If it has apples and cream, then it must be from Normandy. The cider is a good clue as well, and it provides a luxuriously rich sauce for the pork.
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Cooking tools:
- Flame-proof casserole
- Oven
- Stove
- Skillet
- Spoon
- Plate
- Aluminum foil
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Kitchen scale
- Ladle
- Tongs
- Slotted spoon
- Spatula
- Measuring cup
- Spider strainer
- Oven mitt
- Kitchen timer
Ingredients
- 30g unsalted butter
- 2 onions, sliced
- 1 tablespoon sunflower oil
- 1 pork middle leg roast, about 1.75kg
- 1 1/2 litres dry cider
- 2 sprigs of thyme
- 800g new potatoes, peeled and halved lengthways
- 125 ml double cream
- Coarse sea salt and freshly ground black pepper
- 60g unsalted butter
- 5 tart apples, such as Braeburn or Cox’s, peeled, cored and sliced
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