Normandisch varkensvlees met cider en appels

Heat oil in a casserole. Cut the pork shoulder in 35 gram cubes. Season with salt. When the oil is damping, add the meat carefully to the pan at an angle so that the oil does not splash onto you. Every meat cube must be touching the bottom of the pan. Do not cook the meat, but let it sear so that it gives more flavor. When the bottom has seared, turn the cubes over. Keep the heat at a high level. Take the meat out of the pan and throw away the fat.

Cut the vegetables into brunoise cubes, add to the pan and cook at high heat. Do not add any extra oil! Stir to prevent burning. Add the meat, Calvados and flour, and add the cider so that the meat is covered by ⅓. Keep stirring. Add bouquet garni and peppers. Add the veal stock until the meat is just completely covered with fluid. Bring it to the boil. Place the lid on top of the pan and put the pan into the oven. Let it bake for 1 hour.

Peel the onions and heat in a pan together with water, butter and sugar. Wrap baking paper over the pan.

Peel the apples in slices of around 2-3mm. Bake in hot oil and add sugar and butter. Allow to caramelize. After the apple slices have caramelized, deglaze with calvados.

When the meat is finished, take the pan out of the oven. Sieve the sauce and add to the meat. Add the onions and apples and heat it on the stove so that the flavors can combine. Season with salt and pepper. Serve with mashed potatoes or pommes chateau.