Authentic French recipe for Normandy pork casserole

Written by on May 10, 2017 in Main Courses

This tasty dish is a Normandy speciality. Chef Spencer Richards of Normandy Cooking Days, a one day cooking experience in lovely St Hilaire chose this as one of his favourite of the many regional dishes to enjoy.


50g (2oz) Isigny butter
2-4 Normandy Apples peeled and cored and roughly chopped
1kg (2lb 4oz) shoulder of free-range butcher bought pork, cubed
200g (7oz) lardons or chunky streaky bacon, chopped
16 shallots, peeled and left whole
1 small onion, chopped
2 celery sticks, chopped
300ml (½pt) Normandy dry cider
300ml (½pt) chicken stock
6tbsp half-fat crème fraîche
2 tablespoons Dijon Mustard
2 tablespoons cornflour/water mix
Teaspoon chopped tarragon

You will need: large, flameproof casserole dish

Heat the oven to 180 C, 160 C fan, 330 F, gas 3/4. Heat half the butter in the casserole dish, add the pork, season and fry for about 10 minutes until thoroughly browned. Remove from the dish and set aside

With rest of the butter fry the onion, shallots and lardons

Combine all the pork, the lardons, shallots, onion, chopped apples and celery in the casserole. Pour over the cider and chicken stock to cover. Cover the dish and cook in the oven for 2 hours until the pork is tender.

Add the crème fraîche, cornflour mix, mustard and tarragon to the casserole. Heat on the hob and stir until the sauce has thickened slightly.

If you want to learn how to cook Normandy style – why not join a one day cooking experience with Chef Spencer Richards at Normandy Cooking Days. Based in St Hilaire Du Harcouet, Manche, Normandy, close to Mont St Michel, Fougères and Avranches. You’ll go home with the know-how and skills to make authentic Normandy and classic French dishes!

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