This is a wonderful dish, based on Basque cooking, where the basic colours are red, green ad white. A really tasty dish, one you will never forget – and its easy!
Ingredients
800 g pork steaks diced
500 ml cider
2 Tbs olive oil
1 onion chopped finely
2 apples - we used Prince Lane but you can use any, cored, peeled and chopped
100 g chopped chorizo
An assortment of mild chillies, seeded and sliced
2 garlic cloves
4 - 5 fresh sage leaves, or half a teaspoon of dried
80 g sultanas
100 ml double cream
Salt and pepper to taste
Method
Put the pork in a dish and pour over the cider and leave for 90 minutes in a cool place
In a large lidded pan heat your oil, add onion, chorizo, garlic and chillies and cook gently for a couple of minutes
Add the pork steaks and cider it was marinaded in and bring to the boil
Add the sage and apple simmer for 30 minutes on a low heat
Stir in the double cream and cook for 1 - 2 minutes, add seasoning to taste
Serve with sauted potatoes.
Pork in cider with chorizo, mild chillies and windfall apples
This dish was inspired by our friends at Weschenfelder who went to the Basque for a holiday!