Normandy Pork Casserole

Server 3


  • 2 tbsp sunflower oil
  • 1kg shoulder of pork, diced
  • 200g streaky bacon, chopped
  • 2 medium onions, chopped
  • 2 celery sticks, chopped
  • 300ml  dry cider
  • 300ml  chicken stock
  • 6tbsp  crème fraîche
  • 2tbsp cornflour mixed with 2tbsp water
  • 2tbsp Dijon mustard
  • 2tbsp fresh tarragon leaves, finely chopped



  1. Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Heat the 1 tablespoon of the oil in the casserole dish and brown the cubes of pork on all sides, about 8 pieces at a time, removing them to a plate as they’re browned. Meanwhile, in another pan, dry-fry the bacon until crispy. Remove, set aside, then fry the onion and celery for a few minutes, to soften slightly.
  2. Combine all the pork, the bacon, onion and celery in the casserole. Pour over the cider and chicken stock to cover. Cover the dish and cook in the oven for 2 hours until the pork is tender.
  3. Place the casserole dish on the hob and add the crème fraîche, cornflour mix, mustard and tarragon to the casserole, stir until the sauce has thickened slightly.