Pan-fried cider and caraway pork with cabbage and apples

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

Recipe «Pan-fried cider and caraway pork with cabbage and apples» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.