Braised Pork with Apples, Mushrooms, and Calvados

Main Dishes | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Braised Pork with Apples, Mushrooms, and Calvados

Ingredients

Shimeji mushrooms - 3.5 oz
Spanish onions - 8.5 oz
Pancetta - 3.9 oz
Garlic - 3 cloves
Butter - 2 tablespoons
Coarse Salt - to taste
Pork Blood - 24.7 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 - 7.1 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.