Pork with apples, cider and cream

This is one of those dishes where the West Country meets Normandy, but this is an English version. Cider and cream are common to both Normandy and the West of England, so the dishes that use these ingredients share a common set of flavours.

The ingredients are;

Cubed pork leg or shoulder
2 peeled and sliced Cox’s apples
A half pint of cider (I used Weston’s medium dry)
A finely chopped onion
A small tub of single cream
Half a pint of vegetable or chicken stock
Butter
Parsley
Salt and pepper
Dried sage
English mustard powder, mixed into a paste with some milk.

Sauté the onions in butter and add the apples, carry on cooking and add the cubed pork. Keep on cooking until the pork loses its pinkness and add the cider and cook it for about five minutes.

Add in the dried sage, salt and pepper and the stock and bring to the boil. Reduce the heat and cover. Simmer for about an hour until the pork is cooked.

Add in the mustard, some of the chopped parsley and cream and cook on a medium heat, stirring so that the sauce becomes smooth.

To go with this, I made some mashed potato with whole-grain mustard and some frozen petits pois with chopped spring onions and sliced lettuce, cooked with butter and a small amount of water.

You could also cook this with chicken pieces, or maybe rabbit too, in which case the cooking time would be a bit shorter.

Although this is an English dish, I think that it is best accompanied by a bottle of wine. You could drink a rich white wine, maybe a Viognier or a Gewurztraminer, but we had a red Burgundy, a Côte Chalonnaise from the Cave Buxynoise, the Domaine des Pierres Blanches 2005 .

This is a good example of a southern Burgundian red, a 100% Pinot Noir with good structure and depth and well-defined red fruits on the palate.

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