Pork with apples
Pork with apples is a traditional Normandy casserole, from Northern France.
This is my version (not traditional!)
diced pork per person
a large apple or several small ones
a couple of cloves of garlic
oil for frying
knife and board for chopping
spoon for stirring
time in oven: 1 - 2 hours
preparing and frying vegetables
Like most casseroles, the amounts of ingredients are up to you.
This is a minimal recipe. At the end, I suggest some additional or substitute ingredients.
- Put a little oil in the frying pan for frying. Cut the into chunks (unless it's already been diced). Fry the pork for a little.
- Peel and chop the and add to the frying pan.
- Peel and core the apple/s, cut into pieces the same size as the pork, and add to the frying pan.
- You may wish to add some other ingredients (see below).
- Put the contents of the frying pan into your casserole dish.
- the frying pan by adding some cider to dissolve the stuff left over from frying on the bottom of the pan.
- Carefully pour the result into the casserole dish. The liquid should come up to the top of the pork and apple.
- Put the lid on, and put the casserole dish in the oven. This needs to cook for one to two hours. You may need to check on the liquid level during cooking. Add more cider or water if it's getting dry.
- At the end of cooking time, it's ready to eat. If you have a lot of liquid left in the casserole, then someting to sop it up, like bread, or boiled potato, would be nice.
Some of the following ingredients are traditional and some are possible variations. The recipe above creates a dish with plenty of taste and not too many ingredients. You can try adding some of the below for authenticity, or variation, or personal taste.
- This version of the recipe produces a thin sauce or gravy. You can thicken it with a if you wish.
- The original recipe had sage and ground ginger. Be careful with ginger - you can definitely put in too much!
- You can add if you want.
- If you look carefully at the photo above, you will see that there are some . They are not a traditional ingredient but they add colour. Chop half a pepper (or a whole one if you want) and fry with the meat.
- You can add any other vegetable you choose, but they must go with the apples and cider, which is quite a strong taste. Don't over-flavour this.
- The original recipe suggested apple juice, and calvados (Normandy apple brandy) as optional. I think that apple juice makes it too sweet, but you can try it if you wish. For the same reason, I suggest that you use dry cider rather than sweet.
- The original recipe used pork chops. These can be rather unwieldy to fit in a casserole, so I use diced pork instead. A little fat in the pork is fine, but not too much unless you like fat! Skin is not a good idea, as it will go rather rubbery, so cut it off while preparing the meat.
© Jo Edkins 2007 -