A question about a recipe: Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit

I have a question about the recipe "Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit" from TasteFood. Which spirit would be the best substitute for calvados

  • 782 views
  • 4 Comments

4 Comments

Review our Code of Conduct
Don't send me emails about new comments
pierino
pierino October 25, 2016

Hard Cider made from apples.

Review our Code of Conduct
Don't send me emails about new comments
TasteFood
TasteFood October 25, 2016

I would also use cognac or armagnac.

Review our Code of Conduct
Don't send me emails about new comments
Smaug
Smaug October 25, 2016

I see one of the commenters on the recipe tried bourbon, and gave it raves. You would seem to have plenty of apple in the recipe anyway; I wouldn't worry about it much- brandy, dark rum, bourbon- whatever you have would probably work fine.

Review our Code of Conduct
Don't send me emails about new comments
amysarah
amysarah October 25, 2016

I haven't made this recipe, but I'd suggest sherry - I've braised pork chops with apples and sherry (onions in there too) and they work very well together.

Review our Code of Conduct
Don't send me emails about new comments
Showing 4 out of 4 Comments Back to top
Recommended by Food52