Porc au Cidre
Directions
- 1Trim and cut the pork shoulder into about 2-inch chunks.
- 2Season the pork liberally with salt and pepper.
- 3Slice up an onion.
- 4Brown the pork in some butter and oil in a pan over high heat.
- 5Remove the browned pork from the pan and set aside.
- 6Add the sliced onion to the same pan and cook for about 3 minutes over high heat until it gets some color.
- 7Add a whole pint of apple cider to the pan with the onions.
- 8Add a big lug of apple cider vinegar to the pan.
- 9Deglaze the pan, scraping up any browned bits from the bottom.
- 10Add two bay leaves to the pan.
- 11Add a bunch of thyme to the pan.
- 12Add some roughly chopped sage to the pan.
- 13Add a good pinch of salt to the pan.
- 14Return the browned pork to the pan with the onions and liquid.
- 15Transfer the pan to a 300-degree Fahrenheit oven and cook for an hour and a half.
- 16Remove the pork pieces from the pan.
- 17Discard the thyme and bay leaves from the pan.
- 18Place the pan back on the stovetop and reduce the liquid by half.
- 19Once the liquid is reduced, stir in some crème fraîche.
- 20Add a little bit of black pepper and salt to taste.
- 21Return the pork to the pan and let it sit for a minute or two to warm back up.
- 22Serve the pork and sauce family style alongside mashed potatoes.
- 23Sprinkle some chives over the dish for garnish.
Ingredients
- 1 kg pork shoulder
- pinch salt
- pinch black pepper
- 1 onion
- g butter
- ml oil
- 1 pint apple cider
- splash apple cider vinegar
- 2 bay leaves
- 1 bunch thyme
- chopped sage
- spoonful crème fraîche
- chopped chives
Equipment
knifecutting boardbaking dishpantongsoven
Tips
- The pork should be very tender but not completely falling apart.
- You can use parsley instead of chives for garnish.
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