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Porc amb Pomes i Sidra
A comforting Andorran dish of tender pork simmered with sweet apples and a splash of local cider, creating a rich, slightly sweet, and savory sauce. This dish highlights the use of local produce and the country's proximity to apple-growing regions.
ð§ ææ
- 1 kg Pork shoulder(cut into 2-inch cubes)
- 2 medium Onions(thinly sliced)
- 3 cloves Garlic(minced)
- 3 large Apples(peeled, cored, and cut into wedges (e.g., Golden Delicious or Fuji))
- 500 ml Dry cider
- 250 ml Chicken broth
- 2 tbsp Butter
- 1 tbsp Olive oil
- 1 tsp Fresh thyme(or 1/2 tsp dried)
- 1 tsp Salt
- 0.5 tsp Black pepper
ðšâð³ äœãæ¹
- 1
Preheat oven to 160°C (320°F).
ð¡ ããã®ã³ã: Low and slow cooking is key for tender pork. - 2
Season the pork cubes generously with salt and pepper. Heat olive oil and butter in a large oven-safe pot or Dutch oven over medium-high heat. Sear the pork cubes in batches until browned on all sides. Remove pork and set aside.
- 3
Add the sliced onions to the pot and sauté until softened and lightly golden.
- 4
Add the minced garlic and thyme, and cook for another minute until fragrant.
- 5
Pour in the dry cider and chicken broth, scraping the bottom of the pot to loosen any browned bits. Bring to a simmer.
- 6
Return the seared pork to the pot. Add the apple wedges. Ensure the liquid mostly covers the pork and apples. If needed, add a little more broth or water.
ð¡ ããã®ã³ã: The apples will break down slightly, creating a thicker sauce. - 7
Cover the pot and transfer it to the preheated oven. Braise for 1 hour and 15 minutes, or until the pork is fork-tender.
- 8
Remove the lid and continue to cook for another 15 minutes to allow the sauce to thicken slightly. Taste and adjust seasoning if necessary.
- 9
Serve hot, spooning the sauce and apples over the pork. It pairs well with mashed potatoes or crusty bread.
ð¡ ããã®ã³ã: Garnish with fresh parsley if desired.
ð¡ ããã®ã³ã
- âUse a dry cider, not a sweet one, to avoid an overly sweet dish.
- âIf the sauce is too thin at the end, you can remove the pork and apples and reduce the sauce on the stovetop.
- âPork shoulder is ideal for braising as it becomes very tender with slow cooking.
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- Add a tablespoon of Dijon mustard to the sauce for a slight tang.
- Incorporate a few dried prunes for a touch of sweetness and depth.