I’ve been a very naughty food blogger this past week. I’ve been cooking some old faithfuls and didn’t get round to posting any new recipes. Thats the problem with food blogging, you are constantly striving to create new weird and wonderful concoctions and tend to ignore the classics that you know and love.
This is a recipe that I’ve been making for years, but somewhere along the line, has fallen off the radar and been forgotten in favour of more impressive fodder. Pork and apple is a classic flavour combination, but the addition of cider and a hint of cream really bring it to life. Hope you enjoy!
Ingredients
400g pork loin, sinew removed and cut into 1/2 inch slices
1 large onion, sliced
2 large sweet apples, cut into segments
1 tbsp vegetable oil
1 tsp brown sugar
Plain flour, for dusting
Salt
Pepper
1 tbsp concentrated chicken stock
250ml cloudy cider
100ml single cream
1 large handful fresh coriander, chopped
Rice, to serve
Method
Remove the white sinew from the pork loin with a sharp kitchen knife then cut into 1/2 slices. Dust each slice with some seasoned flour and set aside. Heat the vegetable oil and sugar in a large frying pan over a medium heat, then add the onions. Stir and cook for 3-4 minutes until the onions are soft. Add in the pork slices and cook for 2 minutes before turning.
Once the pork slices have been turned, add in the cider and chicken stock concentrate and use the bottom of a wooden spoon to scrape any caramelised bits from the bottom of the pan. Add in the apple slices and single cream. Turn the heat to high and leave everything to simmer away for 15 minutes. After 15 minutes, your pork will be cooked through and the sauce will have reduced down to a thick and creamy consistency. Remove from the heat and stir in the chopped coriander. Serve over white rice.
Serves 2 (big portions)
The Glasgow Scullery 