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Normandy Pork Casserole

I love visiting France and in particular Normandy where the recipes seem to use an abundance of cream, and more often than not cider. Here I have tried to re-create a dish we once had on one of our visits using our versatile pork confit and bacon in a cider and cream sauce. Simply served with mash and seasonal vegetables.

September 20, 2019
: 6
: 15 min
: 55 min
: 1 hr 10 min
: Easy

This casserole is a wonderful combination of our meltingly tender pork confit and our dry cured bacon in a cider and cream sauce.

By:

 
Ingredients
  • 1 tbsp vegetable oil
  • 200g dry cured streaky bacon, chopped
  • 1 onion, chopped
  • 200g chestnut mushrooms, sliced
  • 2 carrots, peeled and chopped
  • freshly ground black pepper
  • 2 tbsp plain flour
  • 330 ml dry cider
  • 300 ml vegetable stock
  • 3 thyme sprigs
  • 500g pork confit, diced (plus all the juices, herbs and spices in its bag)
  • 150 ml double cream
  • 2 tbsp freshly chopped parsley
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Directions
  • Step 1 Preheat the oven to 200°C/180°C fan/gas mark 6.
  • Step 2 Heat the vegetable oil in a large casserole dish and fry the bacon over a medium heat until crispy, about three minutes.
  • Step 3 Add the onion and cook for 5 minutes.
  • Step 4 Add the mushrooms and carrots and cook for a further two minutes.
  • Step 5 Sprinkle over the pepper and flour and cook for a further minute before adding the cider and stock. Bring to a rolling simmer.
  • Step 6 Stir through the diced pork confit with all its juices, cover the casserole dish with a lid and transfer to the oven for 40 mins.
  • Step 7 Remove from the oven and stir through the cream.
  • Step 8 Serve with mash and seasonal vegetables with the parsley sprinkled over the top.
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