Pork Hocks with Apple Cider and Calvados Recipe
Pork Hocks with Apple Cider and Calvados
Flavors of Normandy
Total time: more than 2 hours

Prep. time: 20 minutes
Cooking time: 2 1/2 hours

Difficulty: Easy
Fr 4 servings

- 2 Pork hocks
- 1 liter (4 cups) cider
- 4 carrots
- 4 turnips
- 2 leeks
- 2 onions
- 1 bouquet garni
- 200 ml (3/4 cup) Calvados

- Salt and pepper
  1. Place the pork hocks into a Dutch oven or cocotte; surround with the vegetables and pour on the cider and Calvados;
  2. bring to a boil; season with pepper and simmer, covered, skimming frequently. Don't add salt. Cook for 90 minutes.
  3. Remove the vegetables, then add the salt. Simmer for about 1 hour longer.
  4. Add the vegetables to the broth to reheat them. Correct the seasoning and serve hot.
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Original recipe by Michel Bruneau, restaurant La Bourride à Caen for Maison Boulard

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