Braised Pork with Apples, Mushrooms, and Calvados
Main Dishes • Russian
Description
Braised Pork with Apples, Mushrooms, and Calvados
Ingredients
- Shimeji mushrooms 5 oz
- Spanish onions 10 oz
- Pancetta 5 oz
- Garlic 3 cloves
- Butter 2 tablespoons
- Coarse Salt to taste
- Pork Blood 25 oz
- Ground Black Pepper to taste
- Tarragon 1 tablespoon
- Poppy seed paste ½ teaspoon
- Chopped Sage Leaves 1 tablespoon
- Dry White Wine ¼ cup
- Calvados 0.3 cup
- Sour Cream 5 tablespoons
- Chicken Broth 1 cup
- Chopped almonds to taste
- Apple 5 oz
- Chopped Sage Leaves to taste
Step-by-Step Guide
Step 1
In a skillet, melt the butter over medium heat and sauté the sliced mushrooms, chopped onion, diced pancetta, and minced garlic for 5-7 minutes. Remove from heat, transfer to a bowl, and cover.
Step 2
Cut the meat into small pieces, season with salt and pepper. Place the meat in the skillet along with the poppy seeds and brown for 8-10 minutes. Add the chopped tarragon and thyme, wine, calvados, broth, and mushroom mixture. Bring to a boil, reduce the heat, cover, and simmer for 1.5-2 hours until the meat is tender.
Step 3
Add the sour cream, uncover, and simmer for another 15 minutes. Meanwhile, core and peel the apples, and dice them. Add to the meat and simmer for another 3-4 minutes (they should remain slightly crisp). Season with salt and pepper to taste, plate, and sprinkle with chopped almonds and parsley.
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