Thursday, December 1, 2011

Apple Cider Pork

A recipe from my good friend Carole Huort

Note : the Apple cider should be the real one, it contains alcohol. What is sold in the US is generally Apple juice with gas in it - this is NOT Apple cider. If you can't find any, use red beer instead (Killians red style)

  • 2 lb pork meat (not too lean)
  • ½ lb smoked bacon (salted if can't get smoked) in thick slices.
  • 3 onions
  • 2 shallots
  • bouquet garni (thyme, laurel, parsley, savory)
  • Nutmeg
  • 1 bottle Apple cider (the one with alcohol in it, not the sparkling apple juice)
  • 5 apples
  • olive oil
  • salt, pepper

Cut pork meat in cubes, about 1” sides.
Cut the apples in cubes, same size.
Cut the bacon in small cubes also.
Mince shallots and onions
In a heavy pot, lightly saute the porc meat in olive oil. Add bacon, onions and shallots, saute until golden.

Add ½ bottle cider, the herbs, salt, pepper and nutmeg. Cook on low heat for about one hour. Add more cider, and the apples. Cook one more hour.
Let it cool down.
Warm it up to serve it the next day, with more sauted apples, or an apple puree, and white rice.

Bon Appetit !