pork and cider

[jeanette1976]

Anyone know any good recipies?

Thanks x

[nickmo]

I do.....

Sorry I presume that wasn't what you meant..



Couple of variations - do you mean pork chops/fillet?

Try this one:

4 tbsp good olive oil
4 loin pork chops
1 small onion, diced
2 cloves garlic, crushed
1 pint dry cider - not the cheapest fizzy stuff....
1 tsp sugar
8 fl oz creme fraiche

Use a frying pan (with a lid) large enough to take the 4 pork chops in one layer.
Fry the onion in 2 tbsp of olive oil until clear, add garlic pan and fry for another minute or two. Remove from pan and keep warm.
Add the other 2 tbsp of olive oil to pan and brown the pork chops on both sides. Return the onion and garlic to the pan.
Pour over the cider and bring to a gentle simmer. Add sugar and season to taste, cover and cook until tender (about 30 minutes). Gently move the chops and sauce arouns a couple of times to prevent sticking.
Remove chops and keep warm and reduce stock by about half then stir in the creme fraiche
Adjust seasoning, return chops to pan and serve with lashings of creamy mash potato..

Or:

Fry chops to just brown the surface, mix together some good dry cider with some brown sugar. Add to pan, cook to just donen4ess and remove pork. Increase heat add some mustard and a little cider vinegar to the pan, season and boil . Deglaxe to get the bits off the base of the pan, return the chops, to heat through, serve with all the juices.Leeks, red cabbage, sauteed carrot to accompany with a celeraic mash etc etc.

[nickmo]

Another simple variation - very French - slice some good apples, dice some pork, onions and a little garlic. Broen the pork, add the onion and garlic, cook 5 mins then add the sliced apple. Pour in some good dry cider (about 1/2 pint) and a spoon of dijon mustard and cook very gently - about 45 mins.

For a stew: dice some pork, and also carrot and onions. Chop/dice a couple of potatoes. Coat the pork in seasoned flour and brown in hot oil. Add the veg to a casserole dish with the pork on top. Pour in cider (about 8 floz), season, some herbs - thyme, sage... - and also add a cored, diced apple. Add some cornflour belnded with water to the liquor to thicken the stock. Place in preheated oven for about 45 mins to cook til done. NB: Add some chicken stock if there isn't enough liquid in the casserole.

Variation - fry fine diced onion and some diced bacon - best quality you can get if course. Add diced pork coated in seasoned flour, then a tin of tomatoes, some chopped mushrooms, sage and a cup or so of dry cider to cover the meat. Simmer for 1 1/2 hrs and stir in some sour cream or creme fraiche to finish.

Hope these help..

[jeanette1976]

Thanks nickmo, but what did you mean by not using cheap fzzy cider? I thought all cider was fizzy?

Should I use apple juice instead?

I would have bought a can of Magners or Sirrus, but they're also fizzy, I think.....

[nickmo]

Lordy - all cider fizzy...!

Off to the dungeon for that one.

OK, pedantic time - do not use cider that is effervescent then.......sweet cider tends to be sparkling, and the dry is not sold as such, hence the comment to not use a sparkling one. And for goodness sake do not use White Lightning...!

You can of cours euse an apple juice - a still, freshly pressed is the one to use so that you have just apple juice, not one form a concentrate.......plus a touch of apple cider added to it will help boost the flavour.

You should be able to get really good cider from a local farmers' market or farm shop near you. Have a look for some of the variety specific types that are offered as these will impart a true apple taste to the meal, which is the whole point, rather than having a sickly sweet sauce over some sort of pinkish meat...

Hope that helps and good cooking!

[jeanette1976]

Hhahahaha, funny ******...... thanks very much, I'll try them both! X

[jeanette1976]

WOW... I wrote funny bug*er and it changed immediately!!!!