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!

Related Articles

Recipe for Ratatouille Tian a classic dish of Provence

You may not know what a tian is, but if you’ve seen the movie Ratatouille, you’ll be familiar with a version of this presentation of vegetables sliced thinly, cooked and served in an elegant stack. The dish you see in the movie was created by Chef Thomas Keller (of The French Laundry, among other restaurants), […]

Continue Reading

Recipe for Chicken with Calvados

Calvados, the apple brandy eau de vie produced in Calvados, Normandy is not just great as an aperitif, digestif and in cocktails – but also for cooking! Ingredients for 4 people 4 chicken breasts 4 apples to cook 4 small turnips (Golden balls are good) (optional) 1 quince (if you can’t get hold of one […]

Continue Reading

French Recipe for omelette a la Mère Poulard

Mère Poulard at Mont St Michel makes the most legendary omelette in France. It’s cooked over an open fire, in a copper pan with a very long handle. Although her recipe is a well-kept secret, many French chefs claim to know it and there is a plethora of theories: no whites, whites whipped separately, adding […]

Continue Reading

How to make traditional French Moules Marinières

If you can, buy them in the morning and leave them in cold water for the day to give them a final wash. You should discard any that are broken, and any open ones should close when you tap them, if they don’t chuck them away – they’re dead. Then cut or pull off any […]

Continue Reading

Roasted scallops with parma ham, leeks and mango sauce

This lovely and simple French recipe for scallops, Saint-Jacques, is refreshing and scrumptious. Ingredients for 6 people: 18 scallops 3 leeks 1 mango 8 slices of parma ham or prosciutto 5 cl of olive oil French Espelette pepper (can be replaced with normal pepper and paprika) For the dressing: 1 tablespoon of balsamic vinegar 4 […]

Continue Reading


If you enjoyed this article, subscribe now to receive more just like it.

Subscribe via RSS Feed

Comments are closed.