Jamie Oliver Normandy Pork Casserole is made with pork shoulder, shallots, bacon lardons, onion, celery, cider, chicken stock, cornflour, crème fraîche, Dijon mustard, and fresh tarragon this recipe takes 2 hours and serves 6 people.
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🧡 Why You’ll Love This Normandy Pork Casserole Recipe:
- Rich Flavor: The combination of pork shoulder, bacon, and cider creates a deeply flavorful base, enhanced by the richness of crème fraîche and the aromatic touch of tarragon.
- Comforting and Hearty: Perfect for colder days, this casserole is warming and filling, ideal for family dinners or gatherings with its satisfying blend of tender pork and creamy sauce.
- Easy Preparation: With straightforward steps like browning the pork and simmering with ingredients, it’s accessible for cooks of all levels, offering a rewarding dish with minimal effort.
- Versatile Serving Options: Serve with crusty bread, potatoes, or rice to soak up the delicious sauce, making it adaptable to different tastes and preferences.
❓ What Is Jamie Oliver Normandy Pork Casserole Recipe?
Jamie Oliver’s Normandy Pork Casserole is a hearty dish made with chunks of pork shoulder, shallots, bacon lardons, onion, celery, cider, chicken stock, cornflour, crème fraîche, Dijon mustard, and fresh tarragon.
🥩 Jamie Oliver Normandy Pork Casserole Ingredients
- Olive oil for frying
- 1kg pork shoulder, cut into 2.5-3cm cubes
- 400g shallots, peeled
- 200g bacon lardons
- 1 onion, chopped
- 2 celery sticks, chopped
- Large knob of butter for frying
- 300ml medium-dry cider, plus an extra 1 tbsp and a splash
- 400ml chicken stock
- 1 tbsp cornflour
- 100ml crème fraîche
- 2 tbsp dijon mustard
- Handful fresh chopped tarragon
🍲 How To Make Jamie Oliver Normandy Pork Casserole
- Heat oil in a large pan. Brown the pork in batches, then set aside. Brown whole shallots separately.
- In a large pot, fry bacon until crispy. Remove and set aside. Cook onion and celery in butter until softened.
- Return pork and bacon to the pot with cider and stock. Simmer covered for 1 hour. Add shallots and simmer 1-1½ hours until pork is tender.
- Mix cornflour with cider, add to pot, and cook to thicken. Stir in crème fraîche, mustard, and most tarragon. Season and serve with crusty bread or rice.
💭 Recipe Tips:
- Use pork shoulder for its tenderness; avoid lean cuts that can dry out.
- Ensure the sauce is not overly thick; adjust cornflour amount gradually.
- Choose medium-dry cider to balance sweetness; avoid very sweet or dry varieties.
- Balance mustard quantity carefully; too much can overpower the dish.
- Monitor cooking time closely to avoid overcooking pork; it should be tender, not mushy.
🥖 What To Serve With Normandy Pork Casserole?
Serve Normandy Pork Casserole with Hasselback Potatoes or Spanakopita pair it with Twice Baked Cheese Soufflé or Green Bean Salad complement the meal with a glass of dry Mulled Cider orBramble Cocktail.
🎚 How To Store Leftovers Normandy Pork Casserole?
- In The Fridge. To store leftovers normandy pork casserole let it cool completely then transfer it to an airtight container and refrigerate for up to 3 days.
- In The Freezer.To freeze leftovers normandy pork casserole allow it to cool completely then wrap tightly in plastic wrap and foil to prevent freezer burn freeze for up to 3 months.
🥵 How To Reheat Leftovers Normandy Pork Casserole?
- On The Stovetop: Reheat leftovers normandy pork casserole in a saucepan over low heat for up 5-7 minutes stirring occasionally to prevent sticking.
- In The Microwave: Place leftovers normandy pork casserole in a microwave-safe dish cover loosely and heat in short bursts for up 4-8 minutes stirring in between until warmed through.
FAQ’S
How Do You Thicken The Sauce In Normandy Pork Casserole?
To thicken the sauce in Normandy Pork Casserole, mix cornflour with a small amount of cider until smooth add this mixture to the simmering casserole, stirring continuously for about 5 minutes until the sauce thickens to your desired consistency.
What’s The Best Type Of Cider To Use In Normandy Pork Casserole?
The best type of cider to use in Normandy Pork Casserole is a medium-dry variety it adds a balanced sweetness without being overly sweet or dry, complementing the flavors of the dish perfectly.
Can I Make Normandy Pork Casserole In A Slow Cooker?
Yes, you can make Normandy Pork Casserole in a slow cooker brown the pork and shallots as directed, then transfer all ingredients to the slow cooker. Cook on low for 6-8 hours or until the pork is tender and cooked through.
How Do You Know When The Pork Is Tender Enough?
You’ll know the pork is tender enough in Normandy Pork Casserole when it easily shreds with a fork. It should be moist and break apart effortlessly without any resistance, indicating it’s perfectly cooked and tender.
Try More Jamie Oliver Recipes:
Jamie Oliver Normandy Pork Casserole Nutrition Facts
Amount Per Serving
- Calories: 450 kcal
- Protein: 30g
- Carbohydrates: 20g
- Fat: 25g
- Saturated Fat: 10g
- Fiber: 3g
- Sugar: 5g
- Sodium: 800mg
Jamie Oliver Normandy Pork Casserole
Description
Jamie Oliver Normandy Pork Casserole is made with pork shoulder, shallots, bacon lardons, onion, celery, cider, chicken stock, cornflour, crème fraîche, Dijon mustard, and fresh tarragon this recipe takes 2 hours and serves 6 people.
Ingredients
Instructions
- Heat oil in a large pan. Brown the pork in batches, then set aside. Brown whole shallots separately.
- In a large pot, fry bacon until crispy. Remove and set aside. Cook onion and celery in butter until softened.
- Return pork and bacon to the pot with cider and stock. Simmer covered for 1 hour. Add shallots and simmer 1-1½ hours until pork is tender.
- Mix cornflour with cider, add to pot, and cook to thicken. Stir in crème fraîche, mustard, and most tarragon. Season and serve with crusty bread or rice.
Notes
- Use pork shoulder for its tenderness; avoid lean cuts that can dry out.
- Ensure the sauce is not overly thick; adjust cornflour amount gradually.
- Choose medium-dry cider to balance sweetness; avoid very sweet or dry varieties.
- Balance mustard quantity carefully; too much can overpower the dish.
- Monitor cooking time closely to avoid overcooking pork; it should be tender, not mushy.