Slow Cooker Pork Normandy
This slow cooker pork Normandy is full of the French flavours of shallots, garlic and bacon in a delicious cider and crème fraîche sauce.
Equipment
- 3.5 litre /5.3 pint capacity slow cooker
- chopping board
- sharp knife
- wooden spoon
- large skillet or frying pan
- slotted spoon
Ingredients
- 700 g pork shoulder
- 155 g bacon smoked lardons
- 4 apples
- 2 sticks celery
- 12 shallots
- 2 cloves garlic
- 150 ml crème fraîche
- 1 teaspoon tarragon dried
- 2 tablespoon oil
- 300 ml cider dry
- 2 tablespoon flour
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Peel the apples, garlic and shallots.
- Cut the celery into pieces and cube the apple.
- Put a tablespoon of the oil in a frying pan over a medium heat and add the shallots, apples, celery and lardons.
- Cook for 5 minutes, stirring occasionally until the bacon is pink and the onions lightly coloured.
- Add the garlic and tarragon and cook for a minute.
- Transfer the vegetables to the slow cooker with a slotted spoon.
- Add the remaining oil to the pan over a medium to high heat.
- Season the meat and sear all over in batches.
- When all of the meat has been seared, return it to the pan.
- Sprinkle over the flour and cook for a minute, stirring.
- Gradually add the cider and stir in the mustard.
- Bring to a simmer, stirring all the time. The sauce will thicken.
- Pour the mixture over the vegetables in the slow cooker.
- Cook on HIGH for 4 - 5 hours, or LOW for 7 - 10 hours.
- Check the seasoning and stir through the crème fraîche 30 minutes before serving
Nutrition
Calories: 944kcalCarbohydrates: 45gProtein: 39gFat: 67gSaturated Fat: 23gPolyunsaturated Fat: 8gMonounsaturated Fat: 30gTrans Fat: 0.1gCholesterol: 173mgSodium: 729mgPotassium: 1211mgFiber: 7gSugar: 27gVitamin A: 470IUVitamin C: 17mgCalcium: 128mgIron: 3mg
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