A delicious pork dish from our favourite book about pigs – Pork & Sons by Stéphane Reynaud. The apple and cider butter would be a great addition to any pork dish.
Wine Suggestion: We drank a regular favourite: the Secateurs Chenin Blanc from Swartland in South Africa. Adie Badenhorst manages to coax depth, personality, minerality and freshness from this bargain. It has enough richness and weight to match the pork and cider butter and a wonderful complimentary yellow apple flavour. Well worth seeking out.
Rack of Pork with Cider & Apple Butter – serves 6
- 1 rack of pork with 6 chops
- 500ml dry cider
- 6 Granny Smith apples
- 3 onions, sliced
- a pinch of ground cinnamon
- a pinch of ground ginger
- 100g unsalted butter, chilled
Cook the rack in a flameproof casserole, over a medium heat, until well browned all over. Baste with a little of the cider, lower the heat, then cover and cook for an hour, basting often.
Peel, core and quarter the apples. Add them to the casserole with the onions, the rest of the cider and the spices and cook over a low heat for another 10 minutes or so or until the apples and onions have softened.
Remove the rack from the casserole, tent with foil and leave to rest for 10 minutes. Add the butter and beat into the apple mixture. Cut the rack into chops and serve with the cider and apple butter.
(Original recipe from Pork & Sons by Stéphane Reynaud, Phaidon, 2007.)