Normandy Pork Casserole
- 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
- 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.
- 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.
- 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.