Norman-style pork
Description
The recipe won't take much time. Traditionally, Norman-style pork is cooked in the oven or in a stove. But it also turns out excellent when prepared using a multicooker. Serve hot.
Instructions
- 1
Step 1
Rinse a boneless piece of pork loin under icy water and dry thoroughly. Heat oil in the multicooker bowl and sear the meat on all sides in "Frying" mode until golden brown crust forms.
- 2
Step 2
Coarsely chop the onion and juicy celery stalks. Add to the meat and sauté together, stirring, until lightly browned.
- 3
Step 3
Pour the meat with cider, adding a little lemon juice to the cider. The amount depends on the sweetness of the cider—the overall taste should not be overly sweet. Season the meat well with salt and pepper. Simmer the meat for 20 minutes, turning occasionally. Then set the temperature to 85 degrees Celsius, add a couple of bay leaves, and continue simmering the pork for about another hour. The meat should become very tender.
- 4
Step 4
About 10 minutes before the end of cooking, add apples to the meat, cutting them into 4-6 pieces and removing the core. Simmer until the apples are soft. Then mash some of the apples into the sauce, removing the peel.
- 5
Step 5
Prepare the side dish separately. Traditionally in Normandy, sugar peas and asparagus beans are served. Rice can additionally be cooked.
- 6
Step 6
Slice the cooked meat thinly against the grain and serve, pouring over a thick aromatic sauce and garnishing with stewed apples.