|Pork fat||4 Ounce, diced (100 Grams)|
|Onion||1 Large, finely chopped|
|Pork fillet||2 Pound, cut into strips (1 Kilograms)|
|Tart dessert apples||1 Pound (450 Gram)|
|Calvados/4 tablespoon cider||2 Tablespoon|
|Double cream||10 Fluid Ounce (1 Carton / 284 Milliliter)|
|Parsley||1 Tablespoon, chopped|
1) Wash the apples and peel, core and finely chop.
2) In a large casserole, fry the pork fat till crisp.
3) Leaving only 2 tbls of fat, drain out the rest.
4) Add onion and lightly cook for 1-2 minutes.
5) Raise the heat, mix in the pork and fry, the meat, browning it on all sides.
6) Add the meat to the casserole and cover and on low heat for 20-30 minutes.
7) When the pork is cooked through and the apples turn to a thick puree, raise the heat and add the Calvados or cider and allow to boil for 1 minute.
8) Stirring continuously, add the cream and gently cook till the sauce thickens.
9) Turn off heat and season with salt and pepper.
10) To freeze for later use, cool and store in a sealable container for up to 6 weeks.
11) Garnish with chopped parsley.
12) Serve with croquette potatoes and red cabbage or quartered green cabbage that is steamed, buttered and seasoned.
13) Also goes well with creamy mashed potato made with 1 beaten egg for every 450 g (1 lb) of potatoes and lightly flavored with nutmeg and placed in oven for 30 minutes at 180°C, 350°F, Gas Mark 4.
14) To use the frozen pork, empty into a pot and gently heat with 2 tbls water or cider for about 45 minutes, occasionally stirring and turning the block.