Porc au Cidre

90 mins
Serves 1
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Directions

  1. 1Trim and cut the pork shoulder into about 2-inch chunks.
  2. 2Season the pork liberally with salt and pepper.
  3. 3Slice up an onion.
  4. 4Brown the pork in some butter and oil in a pan over high heat.
  5. 5Remove the browned pork from the pan and set aside.
  6. 6Add the sliced onion to the same pan and cook for about 3 minutes over high heat until it gets some color.
  7. 7Add a whole pint of apple cider to the pan with the onions.
  8. 8Add a big lug of apple cider vinegar to the pan.
  9. 9Deglaze the pan, scraping up any browned bits from the bottom.
  10. 10Add two bay leaves to the pan.
  11. 11Add a bunch of thyme to the pan.
  12. 12Add some roughly chopped sage to the pan.
  13. 13Add a good pinch of salt to the pan.
  14. 14Return the browned pork to the pan with the onions and liquid.
  15. 15Transfer the pan to a 300-degree Fahrenheit oven and cook for an hour and a half.
  16. 16Remove the pork pieces from the pan.
  17. 17Discard the thyme and bay leaves from the pan.
  18. 18Place the pan back on the stovetop and reduce the liquid by half.
  19. 19Once the liquid is reduced, stir in some crème fraîche.
  20. 20Add a little bit of black pepper and salt to taste.
  21. 21Return the pork to the pan and let it sit for a minute or two to warm back up.
  22. 22Serve the pork and sauce family style alongside mashed potatoes.
  23. 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.