Pork Normandy
0.6k - 6 порции
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
- Salt
- Black pepper
Step by step instruction of cooking Pork Normandy
Шаг 1
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.
Шаг 2
In a frying pan, which prepared the pork, saute the onions until clear. Put in a saucepan with meat.
Шаг 3
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.
Шаг 4
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.
Шаг 5
Mix sour cream with mustard and corn flour.
Apples cut into slices and remove the core.
Шаг 6
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.