Smoked pork with apples, raisins and shallots in low temperature preparation

Ingredients for 2 servings:

• 500 g smoked pork, whole, removed from the bone
• some clarified butter
• 50 g bacon, streaky, in thin slices
• 50 g raisins
• 1 garlic clove(s), crushed
• 2 tbsp dried herbs of Provence
• 250 ml white wine
• 1 cup of cream
• 500 g apples, Braeburn
• 8 shallots
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Brown the smoked pork in a roasting pan with clarified butter on all sides, remove from the pan, and season with pepper. Salt is not needed because of the bacon and the smoked pork itself. Cover with foil and set aside. Finely dice the bacon and fry in the pan until crispy. Add the raisins, garlic, and herbs and fry briefly. Deglaze with white wine and bring to a boil briefly. Then add the cream and bring back to a boil. In the meantime, preheat the oven to 120°C (250°F). Place the meat in the pan and braise with the lid on for one hour. Shortly before the end of the cooking time, peel, core, and quarter the apples, then cut the quarters into wedges. Trim and eighth the shallots. Remove the pan from the oven and turn the roast over. Distribute the apples and shallots around the roast. Replace the lid and return it to the oven for another hour. Then remove the roast and let it rest in aluminum foil in the switched-off oven before slicing. Reduce or thicken the sauce a little more, depending on your taste. This goes very well with hash browns.