Braised pork bottom round with Normandy cider

Ingredients

• 1.2 kg tied French pork bottom round
• 50 cl IGP Normandy farmhouse dry cider
• 5 cl AOC calvados 40% vol.
• 150 g AOP thick Normandy creme fraiche 35% fat
• 4 pieces Reine des Reinettes apples
• 3 pieces yellow storage onions
• 2 pieces traditional French shallots
• 2 cloves white garlic cloves
• 40 g churned unsalted butter 82% fat
• 2 tbsp high-oleic sunflower oil
• 1 piece fresh bouquet garni (thyme and bay leaf)
• 1 tsp fine Guerande salt
• 1/2 tsp black peppercorns in a mill

Method

1. Take the pork bottom round out of the refrigerator about thirty minutes before starting so it comes to room temperature, then pat it dry thoroughly on all sides with paper towels. Season it evenly with fine Guerande salt and freshly ground black pepper.
2. Heat a large cast iron Dutch oven over medium-high heat with the high-oleic sunflower oil and a small pat of unsalted butter. As soon as the fat crackles and foams without browning, place the piece of meat in the Dutch oven.
3. Sear the bottom round on each side for about ten minutes, turning it with tongs, until you get a nice golden and caramelized crust. Transfer the browned meat to a plate to save the juices.
4. Lower to low heat, remove excess oil if necessary while leaving the juices at the bottom, then add another pat of unsalted butter. Toss the sliced onions and shallots into the Dutch oven.
5. Sweat the onions and shallots for about eight minutes, stirring regularly with a wooden spoon, until they become translucent, soft and slightly amber. Add the peeled and crushed garlic cloves, then continue cooking for two minutes to release their aroma without burning them.
6. Turn the heat back up to high, pour in the calvados and deglaze by vigorously scraping the bottom of the Dutch oven to dissolve all the caramelized juices. Let reduce for one minute until the sharp smell of alcohol disappears.
7. Return the pork bottom round to the Dutch oven along with any juices it released onto the plate. Pour the farmhouse dry Normandy cider around the meat until it reaches halfway up, then submerge the bouquet garni in the center of the liquid. Bring the liquid to a gentle simmer.
8. Cover the Dutch oven tightly, set the heat to the minimum to maintain a very gentle and even simmer, then let braise for fifty minutes. Carefully turn the piece of meat halfway through cooking so it absorbs the flavors evenly.
9. Meanwhile, peel the Reine des Reinettes apples, remove the core and seeds, then cut them into thick wedges. In a separate skillet, melt the remaining unsalted butter over medium heat and saute the apple wedges for about seven minutes, until they are tender and nicely golden while remaining firm.
10. Pierce the bottom round with the tip of a knife to check its tenderness: the blade should slide in without resistance. Transfer the meat to a cutting board, cover it loosely with a sheet of parchment paper and let it rest for ten minutes to relax the meat.
11. Remove the bouquet garni from the Dutch oven. Reduce the cooking juices uncovered over high heat for five minutes to concentrate the flavors, then lower the heat and whisk in the thick Normandy creme fraiche. Let simmer very gently for three minutes while stirring, until the sauce becomes smooth, glossy and thick enough to coat a spoon.
12. Slice the pork bottom round into even slices about one centimeter thick. Arrange the slices on a very hot serving platter, place the golden apple wedges and braised onions all around, then coat the meat with the hot cider and cream sauce.

Nutrition

Per serving

Energy

636.6 kcal

Protein

37.45 g

Carbohydrate

8.12 g

Fat

46.15 g

Fibre

1.52 g

Calcium

27.52 mg

Iron

0.83 mg

Magnesium

7.27 mg