Pan-fried cider and caraway pork with cabbage and apples

Cooking Meat Pan-fried cider and caraway pork with cabbage and apples

Succulent leftover roast pork is re-invented in this delicious family meal idea.

Lables: Egg free Fish free Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Melt butter in a large saucepan over medium-high heat. Add apples. Cook, turning occasionally, for 6 to 8 minutes or until golden and tender. Using a slotted spoon, transfer apple to a plate. Cover to keep warm.
  2. Add onion and bacon to pan. Cook, stirring, for 5 minutes until golden. Add garlic. Cook for 1 minute or until fragrant. Add cider. Bring to the boil. Add cabbage and caraway. Season with salt and pepper. Gently toss to coat. Arrange pork on top. Reduce heat to medium. Simmer, covered, for 10 minutes or until cabbage wilts and pork is heated through.
  3. Serve pork and cabbage mixture with cooked apples.

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30g butter
2 pink lady apples, peeled, cored, cut into wedges
1 medium brown onion, thinly sliced
3 rindless shortcut bacon rashers, diced
2 garlic cloves, crushed
1 cup sparkling apple cider
500g green cabbage, cored, finely shredded
1/2 tsp caraway seeds
500g leftover roast pork , cut into 4 thick slices

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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