Normandy pork

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Trim the pork of any thick fat. Cut into large cubes of about 4" square or even bigger - it shrinks with cooking & works better with larger pieces of meat.

Step 2

Peel the shallots and set to one side.

Step 3

Halve & core the apples and set to one side with the shallots.

Step 4

Turn the crockpot onto High. Mix the cider, cider apple vinegar, creme fraiche, salt & pepper, thyme & thickened chicken stock together in a large pouring jug & pour into the crockpot.(If using fresh thyme - leave to last.) Add the cored and halved apples and replace the lid whilst you brown the pork & shallots.

Step 5

Heat up half the butter & half of the olive oil in a large skillet or wok-type pan, one with fairly high sides.

Step 6

As soon as it is smoking but not burning, brown the shallots in batches - you want a deep caramelised colour & the shallots just softened on the outside. When all the shallots have been done, put them all back into the pan - turn up the heat & add the balsamic vinegar and stir briskly making sure all the shallots are well coated.

Step 7

Add the shallots & Balsamic vinegar mixture to the crockpot.

Step 8

Heat up the remaining butter and oil, adding more if necessary & start to brown the pork pieces, again do not overcrowd the pan - they need to be well coloured & seared to seal in the juices. As the pork pieces are browned, add them to the crockpot.

Step 9

When all the pork is browned & added to the crockpot, give all the ingredients a good mix around in the crockpot with a wooden spoon. If using fresh thyme, pick about 4 large sprigs and place on top of the Normandy Pork - the leaves fall off during cooking & leave the bare branches for throwing away!

Step 10

Cook on high for between 6 - 10 hours.

Step 11

Peel and cut the potatoes into small chunks, add to a pot of boiling water and cook till tender.

Step 12

Drain the potatoes and add the butter and milk, then mash together. Add salt to taste.

Step 13

Cut broccoli and steam till tender

Step 14

Just before serving, pour in Calvados into the slow cooker and mix through. Serve with mashed potato and broccoli.