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Saturday, November 28, 2015

Green Apples Pork Blanquette

Course Main Dishes
Prep. Time 20 mins
Cooking Time 1 hr, 25 mins
Yields 4 servings

PreparationWhat You Need 2 lb (1 Kg) pork cubes cut from loin or leg
1 onion, sliced
1 carrot, peeled
1 celery stalk, minced
1 bouquet garni*
Pepper, to taste
4 cups (1 l) apple juice
1 cup (250 ml) cider
3 green apples
2 tbsp (14 g) cornstarch
2 tbsp (30 ml) water
4 egg yolks
1/3 cup (75 g) whipping cream 35 %
4 green onions, green part only
1 tbsp (15 ml) chopped chives

In a large saucepan, cover pork cubes with water and blanch for 2 to 3 minutes. Drain.

In another saucepan, combine onion, carrot, celery and bouquet garni. Season lightly with salt and pepper. Add pork cubes, apple juice and cider and cook over medium heat, for 1 hour to 1 hour and 15 minutes. When cubes are tender and sufficiently cooked, drain meat, reserving juices.

Peel and core apples. Cut apples into small oval-shaped pieces. Return cooking juice to heat, dilute cornstarch in water and add to the hot liquid. Mix together egg yolks and cream and gradually add the mixture to the sauce; cook until thickened.

Remove from heat, stir for 1 to 2 minutes, then return to very low heat for 3 to 4 minutes. Add pork cubes and simmer very gently. Add chives and season with salt and pepper, if necessary.

*A mixture of herbs, usually consists of parsley sterms, a celery stalk, a bay leaf and sprig of thyme. Juniper berries and cloves may also be added.

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