Pork & Cider
In a saucepan, mix 150ml of dry cider with 2 tbsp of brown sugar, a squeeze of lime and 1 tbsp of our Classic English Mustard. Let it boil gently to reduce the volume by half and set it aside to cool.
Trim a tenderloin of pork weighing about 700g, brush it with the sauce and grill or BBQ it for 15 to 20 minutes, turning frequently. Rest the meat whilst bringing the remaining sauce up to the boil.
Slice the pork and pour over the cider sauce.
Pork with Sticky Cajun-style sauce
First prepare the sauce or marinade. Very finely chop 2 shallots and soften them in olive oil for 3 or 4 minutes. Add 2 grated garlic cloves and 3 tbsp of brown sugar.
Simmer for 20 minutes to reduce the contents then blend the contents with a hand blender and let it cool.
Cut 700g of pork fillet into 2 to 3cm cubes and soak them in the marinade for as long and you can. Skewer them with onion and pepper then grill or BBQ them on a medium heat for 20 minutes, turning and basting frequently with the marinade.
Melt a little butter in a hot pan before melting 2 tbsp of brown sugar in it. Now grate and add 1 small shallot, an inch of fresh ginger and 1 clove of garlic. Pour in 150ml of orange juice, the juice of 1 lime, 1 tsp of cornflour, 2 tbsp of Chilli Jam and 4 or 5 tbsp of Korean BBQ Sauce, which is new and amazing.
Simmer to reduce, chill, smother 700g of pork loin in it and rest it in the fridge for 2 hours.
Lift the meat from the marinade and grill or BBQ on a medium heat for 20 minutes, turning and basting with the marinade frequently. Rest the meat before slicing and serving, perhaps with noodles and stir-fried vegetables to complete the Oriental theme.
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