EAT THE GLUT

If you are lucky enough to have a good crop of apples, this is a great way of using them. It’s very quick to make, especially if you serve it with thick farmhouse bread.
Pork with Apples and Cider (serves 2)
1 tbsp vegetable oil, 280g (10oz) Pork, cut into small strips, 2 eating apples, peeled cored and sliced, 2 garlic cloves, peeled and crushed, ½ tbsp. brown sugar, ½ tbsp cider vinegar, ½ tbsp. wholegrain mustard, 80ml (3 floz)cider.
Fry the pork in the oil over a high heat for 5 mins, or until it is lightly browned. Lift out of the pan with a slotted spoon and put to one side. Add apple and garlic to the pan. Lower the heat and sauté for 2 – 3 mins, until the apple is starting to colour, then stir in the sugar, vinegar and mustard. Return the pork to the pan, add the cider, and season with salt and pepper, and let everything simmer for a further 5 mins.

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