Normandy-Style Pork Stew. This comforting dish from Normandy combines tender pork with the rich flavours of cream, cider, and apples — a true celebration of French country cooking.
Ingredients
- 1.2kg pork shoulder or neck, cut into 2–3 cm chunks
- 250ml fresh cream or crème fraîche
- 1 large green apple (Granny Smith works well), cored and thinly sliced
- 500ml dry apple cider
- 2 bay leaves
- 3 sprigs fresh tarragon (or 1 tsp dried tarragon)
- 4 small shallots, peeled and thinly sliced
- 6 garlic cloves, thinly sliced
- 125ml dry white wine
- 30ml flat-leaf parsley, finely chopped
- 60ml carrot, finely grated (optional)
- 1 Tbsp Dijon mustard (optional)
- 2 Tbsp unsalted butter (for sautéing)
- Salt and freshly ground black pepper (to taste)
- Optional garnishes: finely grated carrot, chopped parsley, or apple peel
Method
Marinate the Pork (Optional): Place the pork chunks in a bowl or sealable bag. Add the cider, bay leaves, and 2 sprigs of tarragon. Cover and refrigerate overnight, or marinate for at least 2 hours if short on time.
Prepare the Pork: Remove pork from the marinade (reserving the liquid) and pat dry with paper towels to ensure proper browning. Season generously with salt and pepper.
Sear the Pork: Heat butter in a large pot or Dutch oven over medium-high heat. Brown the pork in batches until golden on all sides. Remove and set aside.
Sauté the Aromatics: Lower the heat to medium. Add shallots and garlic to the pot and sauté until softened, about 3–4 minutes.
Deglaze the Pan: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 minutes to reduce slightly.
Build the Stew: Return the pork to the pot along with the reserved marinade (cider and herbs) and the remaining tarragon sprig. Bring to a gentle simmer. Cover and cook on low heat for 1½–2 hours, stirring occasionally, until the pork is tender. Season with salt and pepper as needed.
Finish with Cream and Apples: Stir in the cream (or crème fraîche) along with Dijon mustard (if using), parsley, and grated carrot (optional). Mix well to create a velvety sauce. Add the apple slices and simmer uncovered for 5 minutes, allowing them to soften slightly but retain their shape and taste.
Serve: Ladle the stew into bowls or serve on a platter. Garnish with parsley, apple peel, or grated carrot (optional). Pair with creamy mashed potatoes, crusty bread, or rice to soak up the rich sauce.
Tips for Success
- Use high-quality, dry cider for the best flavour.
- Crème fraîche adds a subtle tang to balance the sweetness of the apples and cider.
- For extra depth, stir in Dijon mustard when adding the cream.
Created for eatdrinklove.co.za
