10th December 2012
Rack of pork with two apples, lemon grass and ginger
A lovely Sunday lunch or dinner dish, combining hearty pork meat with apples and adding an Asian touch. Because of the apples, I could not resist using some cider.
- 500 grammes of boned rack of pork (or shoulder) tied up as a roast
- Four Granny Smith apples
- Four Boskoop apples
- Two sticks of lemon grass
- Five cm of fresh ginger
- A bottle of cider
- Salted butter
- Olive oil
- Melt butter and oil in a heavy casserole.
- Brown the roast of pork on all sides.
- Slice lemon grass and ginger finely and add to the pan.
- Add a third of the cider, put lid on the pan and cook for 30 minutes, turning the meat regularly.
- Peel and cut the two kinds of apple in eight, do not mix.
- Put on the oven.
- After the 30 minutes have passed, add the Granny Smith apples to the casserole, mix through the pan, add some more cider if needed.
- Put the lid back for another half an hour, turning regularly and adding cider if needed.
- Lay the other apple slices on an oven-proof tray and sprinkle with cinnamon.
- Put in oven at 150 °C, turn from time to time.
- At the end of the second half hour, take the meat out of the casserole and put aside, add some pepper and salt to taste.
- Cover the meat with foil or a lid if the kitchen is cold so that the roast does not cool down too rapidly.
- Drain the apple, lemon grass and ginger from the casserole with either a slotted spoon or by passing the casserole content through a colander and collecting the juice.
- Boil down the juice in the casserole, put the apple mix in a blender.
- Add the remaining juice to the apples on the tray in the oven.
- Slice the meat.
- On a serving dish, put a layer of the apple sauce, then the slices of pork and add the apple parts.
- Serve immediately or keep at low heat in the oven.