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 pancetta in a cider and cream sauce. Simply served with mash and seasonal vegetables.
Normandy Pork Casserole
This casserole is a wonderful combination of our meltingly tender pork confit and our dry cured pancetta in a cider and cream sauce.
- 1 tbsp vegetable oil
- 200 g pancetta, diced 1cm cubes
- 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
- 500 g pork confit, diced (plus all the juices, herbs and spices in its bag)
- 150 ml double cream
- 2 tbsp freshly chopped parsley
- 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 pancetta over a medium heat until crispy, about five 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.