Prep 10 mins
Cook 4 hrs
If it has apples and cream, then it must be from Normandy.
- 30 g unsalted butter
- 2 onions, sliced
- 1 tablespoon sunflower oil
- 1 (1 3/4 kg) middle leg pork roast
- 1 1⁄2 liters dry cider
- 2 sprigs thyme
- 800 g medium new potatoes, peeled and halved lengthwise
- 125 ml double cream
- coarse sea salt
- fresh ground black pepper
- 60 g unsalted butter
- 5 tart apples (such as Braeburn or Cox's, peeled, cored and sliced)
- Melt the butter in a large casserole. Add the onions and cook gently until softened, but not browned, about 5 minutes. REmove the onions. Add the oil, raise the heat, add the pork and cook until browned all over. Remove and season well.
- Add some of the cider. Heat and scrape the bottom of the pan. Return the meat, onions, remaining cider and thyme. Season lightly with salt and pepper and bring to a boil. Boil for 1 minute, skimming off any foam that rises to the surface.
- cover and cook in a preheated oven (300*F/150*C) for 4 hours. Turn the pork regularly, and taste and adjust the seasoning halfway through cooking.
- One hour before the end of the cooking time add the potateos and continue to cook.
- Remove from the oven, transfer the pork and potatoes to a plate, cover with foil to keep warm and set aside.
- Cook the juices over high heat to reduce slightly, 10 to 15 minutes. Taste.
- Meanwhile, melt butter in a large frying pan and add the apples. Cook over high heat until browned and tender, 5 to 10 minutes.
- Stir the cream into the sauce. Slice the pork and arrange on plates with the potatoes and apples. Serve immediately with the sauce.
Very yummy. I used walla walla's for the onions. I made this during Zaar World Tour 05.