Delia Smith’s Normandy Pork is made with pork shoulder, onions, carrots, celery, smoked bacon lardons, dry cider, apples, chicken stock, crème fraîche, Dijon mustard, and herbs. This hearty Normandy Pork recipe creates a delicious dinner that takes about 6 hours and 35 minutes to prepare and can serve up to 4 people.
Delia Smith Normandy Pork Ingredients
- 2 tbsp rapeseed oil or olive oil (30ml)
- 600g pork shoulder or pork cheeks, fat and sinew trimmed, cut into chunky pieces (1.3 lbs)
- 1 large onion, chopped
- 2 carrots, cut into chunky pieces
- 2 celery sticks, cut into chunky pieces
- 200g smoked bacon lardons (7 oz)
- 250ml dry cider (8.5 fl oz) or 100ml apple juice mixed with 3 tbsp cider vinegar and 100ml water (3.4 fl oz each)
- 2 eating apples (e.g., Braeburn), cored and cut into chunky pieces
- 1 chicken stock cube
- 1 bay leaf
- 3-4 thyme sprigs, plus extra to serve (optional)
- 140g crème fraîche (5 oz)
- 1-2 tbsp Dijon mustard (15-30ml), plus extra to serve (optional)
- 1-2 tsp cornflour (optional)
- Mashed potato and greens, to serve
How To Make Delia Smith Normandy Pork
- Brown the Meat: Heat half the oil in a large pan. Brown the meat in batches, ensuring not to overcrowd the pan. Turn only when a deep brown crust forms. Transfer each batch to a slow cooker.
- Cook the Vegetables: Add the onion, carrots, and celery to the pan. Cook for 5-10 minutes until softened, scraping any meaty bits from the pan. Add to the slow cooker.
- Cook the Bacon: Fry the lardons in the same pan until crispy. Add cider, and bubble for 1 minute, then transfer to the slow cooker with the lardons.
- Combine Ingredients: Add apples, stock cubes, and herbs to the slow cooker. Pour in 400ml water (14 fl oz), season well, and cook on Low for 6-8 hours until the meat is very tender. For stovetop, cook for 3 hours over low heat, stirring occasionally and adding water if needed.
- Finish the Stew: Turn the slow cooker to High. Stir in crème fraîche and mustard. Adjust seasoning. If the sauce is thin, thicken with cornflour: mix 1-2 tsp cornflour with 1-2 tsp cold water to make a paste, then stir into the simmering sauce. Once thickened, return to the slow cooker and cook for 10 minutes on High (or 5 minutes on the hob).
- Serve: Serve with mashed potato, greens, and extra mustard and thyme if desired.
Recipe Tips
- Cut the Pork Evenly: Make sure to cut the pork into evenly sized pieces to ensure they cook at the same rate and become tender at the same time.
- Brown the Meat Well: Don’t rush the browning process. Let the pork develop a deep brown crust, as this will add rich flavor to the stew.
- Use Dry Cider: For the best flavor, use a good quality dry cider. If you can’t find it, mix apple juice with cider vinegar and water as a substitute.
- Avoid Overcrowding the Pan: When browning the meat, cook in batches to avoid overcrowding, which can cause the meat to steam instead of brown.
- Adjust Consistency with Cornflour: If the sauce is too thin at the end, use cornflour mixed with a bit of water to thicken it to your desired consistency.
What To Serve With Normandy Pork?
This creamy Normandy Pork pairs well with mashed potatoes, steamed greens, roasted root vegetables, or crusty bread. It also can be served alongside buttered peas, braised red cabbage, glazed carrots, or sautéed mushrooms for a hearty dinner.
How To Store Leftovers Normandy Pork?
- Refrigerate: First, let the leftover Normandy Pork cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Once the Normandy Pork has cooled to room temperature, place it in a freezer-safe container. Freeze for up to 3 months. To thaw, move it to the fridge and let it thaw overnight before reheating.
How To Reheat Leftovers Normandy Pork?
- In The Oven: Preheat the oven to 180°C (350°F). Place the Normandy Pork in an oven-safe dish, cover with foil, and heat for 20-25 minutes until warmed through.
- In The Microwave: Transfer the Normandy Pork to a microwave-safe dish. Cover and reheat on medium power for 2-3 minutes, stirring halfway through, until hot.
- On The Stove: Place the Normandy Pork in a pan over medium heat. Stir occasionally and heat for 10-15 minutes until thoroughly warmed.
Delia Smith Normandy Pork Nutrition Facts
Serving Size: 1 serving (based on 4 servings)
- Calories: 478
- Total Fat: 31g
- Saturated Fat: 11g
- Cholesterol: 131mg
- Sodium: 973mg
- Potassium: 763mg
- Total Carbohydrate: 20g
- Dietary Fiber: 3g
- Sugars: 8g
- Protein: 33g
Try More Delia Smith Recipes:
- Delia Smith Chocolate Brownies
- Delia Smith Chocolate Torte
- Delia Smith Cheese Scones
- Delia Smith Leek And Potato Soup
Delia Smith Normandy Pork
Description
Delia Smith’s Normandy Pork is made with pork shoulder, onions, carrots, celery, smoked bacon lardons, dry cider, apples, chicken stock, crème fraîche, Dijon mustard, and herbs. This hearty Normandy Pork recipe creates a delicious dinner that takes about 6 hours and 35 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Brown the Meat: Heat half the oil in a large pan. Brown the meat in batches, ensuring not to overcrowd the pan. Turn only when a deep brown crust forms. Transfer each batch to a slow cooker.
- Cook the Vegetables: Add the onion, carrots, and celery to the pan. Cook for 5-10 minutes until softened, scraping any meaty bits from the pan. Add to the slow cooker.
- Cook the Bacon: Fry the lardons in the same pan until crispy. Add cider, and bubble for 1 minute, then transfer to the slow cooker with the lardons.
- Combine Ingredients: Add apples, stock cubes, and herbs to the slow cooker. Pour in 400ml water (14 fl oz), season well, and cook on Low for 6-8 hours until the meat is very tender. For stovetop, cook for 3 hours over low heat, stirring occasionally and adding water if needed.
- Finish the Stew: Turn the slow cooker to High. Stir in crème fraîche and mustard. Adjust seasoning. If the sauce is thin, thicken with cornflour: mix 1-2 tsp cornflour with 1-2 tsp cold water to make a paste, then stir into the simmering sauce. Once thickened, return to the slow cooker and cook for 10 minutes on High (or 5 minutes on the hob).
- Serve: Serve with mashed potato, greens, and extra mustard and thyme if desired.
Notes
- Cut the Pork Evenly: Make sure to cut the pork into evenly sized pieces to ensure they cook at the same rate and become tender at the same time.
- Brown the Meat Well: Don’t rush the browning process. Let the pork develop a deep brown crust, as this will add rich flavor to the stew.
- Use Dry Cider: For the best flavor, use a good quality dry cider. If you can’t find it, mix apple juice with cider vinegar and water as a substitute.
- Avoid Overcrowding the Pan: When browning the meat, cook in batches to avoid overcrowding, which can cause the meat to steam instead of brown.
- Adjust Consistency with Cornflour: If the sauce is too thin at the end, use cornflour mixed with a bit of water to thicken it to your desired consistency.
Delia Smith Normandy Pork