I made this recipe up, so if you can think of any improvements I'd be interested to hear them
1) Set the oven to gas mark 4-ish.
2) Half and then slice two onions thinly. Cook slowly in a saucepan with a little olive oil and and a fair bit of butter.
3) Meanwhile, take a pork joint (I used a leg) and slice it reasonably thinly (under a cm thickness). Lay out the slices on a baking dish.
3) Cover the pork with a dry cider (I used Aspall Dry Suffolk Cider), add a generous amount of sage (I used dried but fresh would be better), salt and pepper. Add the now caramelised onion slices to the top. Cover the dish with foil, and bung in the oven.
4) I cooked it for an hour and a bit, although just cook it until it's done.
5) I served it with mash.
Pork cooked in cider
- bitter_dave
- Even further under the Table
- Posts: 2079
- Joined: Thu Dec 29, 2005 1:00 pm
- Location: Whitley Bay
- bitter_dave
- Even further under the Table
- Posts: 2079
- Joined: Thu Dec 29, 2005 1:00 pm
- Location: Whitley Bay
- bitter_dave
- Even further under the Table
- Posts: 2079
- Joined: Thu Dec 29, 2005 1:00 pm
- Location: Whitley Bay