Pork in Creamy Cider and Apples

Pork in Creamy Apples and CiderYesterday we had pork for a late supper as we both got in from work pretty late. I think it’s my favourite meat, as sometimes I find beef a bit heavy, so pork’s a nice change from chicken, which we eat a lot. But only if it’s the good stuff, and not horrid white stuff with weird clear liquid coming out of it when you cook it…what IS that?! I like the real thing, which I bought this week from the best motorway station in the UK. I’ve mentioned it before, but Tebay Services is amazing!  There’s a whole farmers market-style shop, with local meats, cheeses, smoked fish and cakes. And the toilets even have real flowers. Little things…

This dish is courtesy of my boyfriend’s mum, but also a bit like Delia’s Normandy Pork, which was one of the first recipes I ever cooked when we were at university. That’s perhaps where my love of cooking started (kindled first at home by my mum’s cooking). There were 6 of us in a house when we lived out of college, and for a whole year we took it in turns to cook, ordering a pizza on Sundays. We did quite well for students no?! Except from my lovely friend who once cooked a now infamous Bread Blob, a big blobby pile of bread and cheese in mustard, which he intended to be a crisp gratin. That wasn’t too good.

Anyway, back to the pork. I’ve amalgamated my boyfriend’s mum and Delia’s recipes. The first one has apple juice, apples, and double cream whereas Delia has cider, apple sauce and crème fraîche. Mine has apples, cider and single cream and is delicious. Be sure to wash it down with a pint of cider 🙂

Pork in Creamy Apples and Cider
Serves 4

2 onions, chopped into thick rings
3 fat cloves of garlic, sliced
3 apples, peeled and sliced into thick wedges
splash olive oil
1 pork loin, chopped into bite sized pieces
225ml cider
100ml of single cream
salt and pepper
baked potatoes, to serve

Method
1. If you have time – marinade the pork in the cider for up to 8 hours.
2. If using – put the jacket potatoes in the oven.
2. Gently fry the onions, apples and garlic in olive oil for about 20 minutes
3. Remove from from the pan and add the pork. Cook on a medium heat for about 5 minutes until cooked through.
4. Return the onions, apples and garlic to the pan with the pork. Turn the heat up and add the cider and bubble for a minute.
5. Turn the heat back to low and add the cream, salt and pepper.
6. Serve with jacket potatoes – or new potatoes – or chips.

I love to hear what you think, what makes you smile and what you like eating - do leave a comment!

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