Pork with Apples and Cider Recipe
Ingredients
| Thick lean belly pork strips or spare rib chops - 4 | ||
| Unsmoked streaky bacon - 6 rashers | ||
| Large cooking apple - 1, peeled, cored and sliced | ||
| Onions - 2 medium-sized , chopped small | ||
| Cider | 1/4 Pint | |
| Garlic | 2 Clove (5gm) | |
| Juniper berries | 6 | |
| Potatoes | 1 1/2 Pound | |
| Olive oil | ||
| Butter | 1 Teaspoon (Leveled) | |
| Salt | To Taste | |
| Black pepper | 1 To taste | |
Directions
GETTING READY
1 Trim away the excess fat.
MAKING
1 In a frying pan, heat some oil.
2 Add in the pork and brown on both sides.
3 Transfer them to a wide shallow casserole.
4 In the same pan, fry the bacon rashers until the fat starts to run.
5 Using a slotted spoon, place the bacon on top of the pork and season lightly.
6 Sprinkle over the juniper berries and garlic.
7 Arrange the slices of apple and onion on top.
8 Pour the cider and cover with a layer of overlapping potatoes.
9 Put a few dabs of butter on top.
10 Cover the dish with a greaseproof paper or foil, and then with a close-fitting lid.
11 Transfer to the oven and cook for 3 hours.
12 Pre-heat the grill to its highest setting, toward the end of the cooking time,
13 Place it, uncovered, under the grill so that the potatoes become brown and crispy.
SERVING
14 Serve hot.
1 Trim away the excess fat.
MAKING
1 In a frying pan, heat some oil.
2 Add in the pork and brown on both sides.
3 Transfer them to a wide shallow casserole.
4 In the same pan, fry the bacon rashers until the fat starts to run.
5 Using a slotted spoon, place the bacon on top of the pork and season lightly.
6 Sprinkle over the juniper berries and garlic.
7 Arrange the slices of apple and onion on top.
8 Pour the cider and cover with a layer of overlapping potatoes.
9 Put a few dabs of butter on top.
10 Cover the dish with a greaseproof paper or foil, and then with a close-fitting lid.
11 Transfer to the oven and cook for 3 hours.
12 Pre-heat the grill to its highest setting, toward the end of the cooking time,
13 Place it, uncovered, under the grill so that the potatoes become brown and crispy.
SERVING
14 Serve hot.
Chef
