1. Heat half the butter in a large casserole, add half the
pork, season with salt and pepper and fry for about
10 minutes until golden.
2. Remove the meat from the casserole and place into a
large bowl and reserve. Add the rest of the butter and
fry the remaining pork, set aside.
3. In a large heavy based pan, fry the lardons until crispy,
set aside and then fry the shallots, onion, leeks,
carrots and celery for a few minutes or until soft.
4. Add a little stock to the pan to de-glaze the flavour
and add the pork, the rest of the stock, bay leaves and
cider. Cover and cook over a low heat for 3 hours until
the pork is tender. 30 minutes before serving, add the
sliced apples.
5. Meanwhile, in a small bowl mix together the crème
fraîche, cornflour and mustards. Stir into the casserole
and keep stirring until the sauce has thickened
slightly (about 8 minutes). Serve with fluffy rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (651g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 1495 | ||
Calories from Fat: 1279 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 142.1g | 190 % | |
Saturated Fat 51.4g | 257 % | |
Monounsaturated Fat 65.6g | ||
Polyunsanturated Fat 15.2g | ||
Cholesterol 162.6mg | 50 % | |
Sodium 1293.7mg | 45 % | |
Potassium 899.6mg | 24 % | |
Total Carbohydrate 36.9g | 11 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 32.4g | ||
Protein 18.4g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1495
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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