4 Serves
200 Mins
Preheat your oven to 200°C. Pat the pork dry and season it thoroughly with salt and pepper.
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Vitamin E
2 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
29 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
71 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
124 mg / 420 mgPhosphorus
951 mg / 1,250 mgPotassium
1946 mg / 4,700 mgSodium
777 mg / 2,300 mgZinc
9 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
141 µg / 55 µgFiber
9 g / 28 gSugar
56 g / 50 gSaturated Fat
12 g / 20 gCholesterol
319 mg / 300 mgCaffeine
0 mgNet Carbs
59 gAlcohol
0 g
Heat the cooking oil in a large Dutch oven over medium-high heat. Brown the pork on all sides until deeply seared, then remove the meat and set it aside on a plate.
Drain excess fat from the pot, then add the onions and a pinch of salt. Sauté over medium heat, stirring occasionally, until the onions are soft and deep golden brown.
Pour in the Calvados to deglaze the pot, scraping up any browned bits from the bottom. Stir in the apples, garlic, and thyme, cooking briefly until fragrant.
Return the pork to the pot, nestling it into the onion mixture. Pour in the apple cider and chicken stock, cover with a lid, and transfer to the oven. Immediately reduce the oven temperature to 165°C and braise until the pork is fork-tender.
Remove the pork to a cutting board. Place the pot back on the stove and simmer the onion and apple mixture until the liquid is reduced and thickened. Stir in the mustard and season with salt and pepper to taste.
Slice the pork into serving pieces, arrange on a platter, and spoon the warm onion and apple confit over the top.
25
g95
g20
g
Yemeni
