Wednesday, September 14, 2011

Fruity Pork

Tore the recipe for this from a newspaper a thousand years ago.This is one of those staple dinners in No 77, can be made for a quickie dinner a deux or will usually satisfy the fish/lamb hating dinner guest and can be dressed up for the occasion - the plate of food that is not the dinner guest!
This even passed muster with my friend Jules whose middle name is finicky!!!

What you'll need :

One average sized pork steak will generally do 3 to 4 people. trim it of fat and cut into 2 inch rounds.
2 teaspoons Chinese 5 spice powder
1 tablespoon sunflower oil
1 large red onion cut into wedges thru the root.
2 red apples cored and cut into lengths.
2 tablespoons redcurrant jelly.
1 tablespoon red wine vinegar.
200 mls chicken stock.

What you'll need to do:

Dust pork with 5 spice powder.
Heat half the oil in a frying pan and fry pork for 3 minutes on each side till browned and cooked thru.
Transfer to warm plate and keep hot.
Add remaining oil to pan, reduce heat slightly, fry onion wedges for 2 minutes.
Add apples and cook for 3 minutes, stirring occasionally.
Add redcurrant jelly, the vinegar and the stock.
Bring to the boil, simmer rapidly uncovered for approx 8 to 10 minutes till the sauce is slightly syrupy and the apples tender.
Gently reheat the pork in the sauce, turning to glaze each side.

Served as in the pic above with some mashed potato, asparagus and baby carrots, also damn good with buttered savoy cabbage.

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