Stewed pork with apples, mushrooms and calvados
4 servings
30 minutes
Braised pork with apples, mushrooms, and Calvados is a true gastronomic masterpiece of Russian cuisine, combining the tenderness of meat with a richness of aromas. The dish has roots in ancient recipes where fruits were used to soften the meat's texture and add natural sweetness. Calvados adds noble depth to the flavor, enhancing the earthy notes of mushrooms and the freshness of greens. The creamy texture of sour cream harmoniously binds the ingredients together, creating a rich, enveloping sauce. Apples that remain slightly crunchy add contrast, making each bite balanced and layered. Garnishing with chopped almonds and parsley gives the dish a final freshness and zest. Perfect for a cozy dinner, especially in cooler weather when one wants to warm up with something aromatic and refined.
1
In a pan, melt butter over medium heat and sauté thinly sliced mushrooms, finely chopped onion, finely chopped ham, and minced garlic for 5-7 minutes. Remove from heat, transfer to a bowl, and cover with a lid.
- Shiitake mushrooms: 100 g
- Yellow onion: 240 g
- Pancetta: 110 g
- Garlic: 3 cloves
- Butter: 2 tablespoons
2
Cut the meat into small pieces, season with salt and pepper. Place the meat in a pan with poppy seeds and brown for 8-10 minutes. Add chopped tarragon and thyme, wine, calvados, broth, and mushroom mixture. Bring to a boil, reduce heat, cover, and simmer for 1.5-2 hours until the meat is tender.
- Pork: 700 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Poppy seeds: 0.5 teaspoon
- Tarragon leaves: 1 tablespoon
- Chopped fresh thyme: 1 tablespoon
- Dry white wine: 0.3 glass
- Calvados: 0.3 glass
- Chicken broth: 1 glass
3
Add sour cream, open the lid, and simmer for another 15 minutes. Meanwhile, core and peel the apples, then dice them finely. Add to the meat and simmer for another 3-4 minutes (they should remain slightly crunchy). Season with salt and pepper to taste, plate, and sprinkle with lightly crushed almonds and parsley.
- Sour cream: 5 tablespoon
- Apple: 200 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Roasted almonds: to taste
- Chopped parsley: to taste
