Porc au Cidre

A French Slow Cooked Dish from Normandy

One of the best things about the peasant food series and cooking in general, is that it has the ability to transport you to different parts of the world. It takes you behind the scenes to give you a small little glimpse into the lives of people far away. Food tells us about their environments and their culture and what’s important to them. I love this dish in particular as it highlights an area of France where cider is a staple. Cider outside of the states is almost always a hard cider and in my husband’s opinion, the French do it best.

This dish is perfect for a cozy Sunday, curled up by a fire with a Christmas movie that you have already seen 10x on playing softly in the background. But it’s also special enough for a dinner party or a more festive occasion. Because it’s slow cooked, it can be made in advance and will allow you to mingle with guests, rather than sweating away in the kitchen.