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For this dish, pork stewed with vegetables in a cider, after which it can be safely frozen for 3 months. For example, portions, if you want to unload a few of their evenings, or in full, if you are planning to host. After thawing add to the dish one simple stroke, and classic French cooking.
Ingredients for Pork Normandy
- Vegetable oil - 4 tbsp
- Pork - 1 kg
- Onion - 2 PCs
- Carrots - 2 PCs
- Celery root - 1/2 PCs
- Leek - 2 PCs
- Cider - 500 ml
- Bay leaf - 2 PCs
- Mustard - 1 tsp.
- Corn flour - 1 tbsp
- Sour cream - 200 g
- Apple - 2 PCs
- Black pepper
Step by step instruction of cooking Pork Normandy
Heat the oil in a frying pan. Over high heat, sear pork chunks to brown. With a slotted spoon put the meat in the dishes, which will extinguish.
I did in a ceramic pan, but will fit any other with a thick bottom.
In a frying pan, which prepared the pork, saute the onions until clear. Put in a saucepan with meat.
Add the vegetables, cider, and Bay leaves. On high heat bring to a boil, then reduce heat, cover and simmer for 1 hour or until pork is tender.
Let cool to room temperature. Freeze in portions or all at once for up to 3 months.
Everyone knows that the proper way to defrost is during the day in the fridge, but I think that if you forgot or had no time to prepare in advance, then a quick defrost in the microwave, too.
Mix sour cream with mustard and corn flour.
Apples cut into slices and remove the core.
Meat with vegetables, heat over medium heat until hot (until you see steam), add the sour cream and apples. Simmer 5-8 minutes, until the apples are soft. Add salt, pepper and serve.