Pork in Calvados (Calvados-Nacken)

Category: Meat dishes
Kitchen: german
Pork in Calvados (Calvados-Nacken)

Ingredients

ham (pork) 1 kg
onion 1 PC
carrot 2 pcs
dried apples 50 g
salt pepper taste
mustard 1 table. l.
honey 1 table. l
liqueur Calvados 200 ml
garlic 3 tooth.
Bay leaf 2 pcs
rosemary sprig
vegetable broth 300 ml
tart apples 2 pcs
parsley
vegetable oil
baking bag

Cooking method

  • Season the meat with salt and pepper. Fry in a pan on all sides. Grate with mustard and place in a baking bag.
  • Chop onion and carrots, dried apples and fresh apples into small pieces. Fry in a pan where the meat was fried. Add garlic, bay leaf, honey and Calvados. Season with salt and pepper. Boil.
  • A few spoons of vegetables can be left as a side dish for meat. Simmer in a skillet for 10 minutes. Add parsley.
  • Add vegetables with sauce to the bag to the meat, put rosemary, pour in broth. Tie the bag so that the meat is in the sauce.
  • Bake in the oven at 160 ° С for 1 - 1.5 hours.
  • Serve with sauce, carrots and apples. With pickled red cabbage and plums.
  • Bon Appetit.
  • Pork in Calvados (Calvados-Nacken)

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