The perfect sweet, savoury pork combo
The combination of pork steak leeks and apples is a constant winner in our family.
- SERVES: 4
- PREP TIME: 15 mins
- COOK TIME: 20 mins
- DIFFICULTY: easy
- IDEAL FOR: family midweek meal, weekend meal
Pork and apple; the perfect combination
We all love a roast.
In fact, I’d go so far as to say, Tim is a little obsessed with roast pork.
He likes to make sure we have the perfect crackling.
And it must, must be served with apple sauce.
And to be honest, pork isn’t really complete without that sweet tangy apple sauce by its side.
But when did this combo come about?
Pork and apple
Well, it’s been around for a very long time.
Pigs were often let to graze in apple orchards, where they could feast on fallen apples.
And we all know about wagyu beef and beer; that a certain type of diet can impact the flavour.
So, during the Europe autumn while apples were ripening.
It was also the time for culling pigs that wouldn’t be kept over winter.
As the pig was a good source of food over the winter months with things like sausages, ham, and bacon being made.
And because apples were ripe and in abundance at the same time ….. apple sauce with pork made sense.
So, that’s the theory behind the pork and apple combination.
Or it could just be, that it’s amazing.
Balancing sweet, tanginess with the richness of the pork.
To become a match made in heaven.
Apple sauce
Apples with pork, not only add delicious flavour.
But they also can help add moisture.
However, if you want lovely, moist meat.
Then fat is your friend.
And yes, we need to be more healthy and look after that heart.
But I’m not suggesting eating meat with good fat in it, every day.
However, if you’re having a family Sunday roast.
Or friends over for a good catch-up.
Then buy the best pork you can find.
With some nice fat running through it.
As this will make the difference between a tasty, moist, tender meal.
And a dried-up, chewy, tough meal.
I know what I’d choose.
Leave the lean meat for a midweek meal 😉
Pork steak leeks and apples
The recipe I have posted comes from the Pipers Farm Cookbook (page 220).
And this recipe isn’t about apple sauce.
But it does have apple cider brandy.
And caramelised apple slices.
It’s the kind of dish that would work just as well as a midweek meal.
As it would for a weekend with friends and family.
It’s not overly complicated but has a certain ‘wow’ factor about it.
And like a lot of us, Pipers Farm promotes high-welfare meat.
So, without being too repetitive, do your best to buy the highest quality you can afford.
Not only are you then supporting good farming practices and looking after the animals’ welfare.
But you will be rewarded with flavour.
And everyone will think you’re an incredible cook because of it.
But back to the apples…
I wanted to include 2 apple sauces that you might want to pop into your Bookmark.
One is quick, simple and tasty.
The other has a few more ingredients and takes 30 mins instead of 10 mins.
So, we’ve covered both bases on how much time you have.
Two apple sauce recipes
Dominic Chapman’s apple sauce recipe is sweet and tangy.
- PREP TIME: 10 mins
- COOK TIME: 30 mins
- DIFFICULTY: easy
Apple sauce
Ingredients
- 5 Bramley apples
- 50g of butter
- 75g of Demerara sugar
- 1 dash of water
- 1 lemon, juiced to taste
- 2 pinches of cinnamon
Method
- To begin, peel, core and dice the apples
- Melt the butter in a pan over low-medium heat. Add the apples, sugar and water and cook gently until soft and puréed
- Stir in the cinnamon and lemon juice, then transfer to a jar. A
- llow to cool a little before serving
Quick 10 min apple sauce
This super-fast apple sauce comes from Delicious magazine.
- COOK TIME: 10 mins
- DIFFICULTY: easy
Ingredients
- 400g Bramley apples
- Juice of ½ lemon
- 1½ tbsp caster sugar
- A little butter and salt, to serve
Method
- Peel and dice the apples. Put in a small pan with the juice of ½ lemon, 2 tbsp water and 1½ tbsp caster sugar.
- Heat gently until the apples are really soft, then squash them with a spoon.
- Add a little butter and salt to serve.
For more delicious pork recipes, visit here.
References:
Pork steak leeks and apples
Ingredients
- 4 x 125 g pork neck steaks (or you can switch out for loin)
- 50 g butter
- 2 – 3 leeks, cut into 2 – 3cm slices
- 2 apples, sliced into pieces (cored)
- 1 tbsp plain flour
- 500 ml dry cider
- 100 ml cider brandy optional
- 6 sprigs of thyme
- 150 ml double cream
- drizzle of olive oil
- sea salt and ground pepper for seasoning
Instructions
- Peel and core one of your apples and cut it into wedges, then in a large, deep-sided pan (which you can put a lid on), add half the butter and gently cook until they are caramelised (approx 5 mins. Set to one side on a plate.
- In the same frying pan, over medium heat, add the rest of the butter and saute the leeks until soft (approx 5 – 10 mins).Add the flour and stir the leeks and flour together, then turn off the heat and slowly pour in the cider and cider brandy, stirring constantly.Turn the heat back on and bring it to a boil. Add the sprigs of thyme and the apple wedges. Reduce the heat to a simmer and cook for 15 mins with the lid on.
- Meanwhile, in another frying pan, over high heat add a little olive oil. Season your pork steaks and cook on each side for approx 3 – 4 mins and have a lovely golden colour. Then let them rest.
- Now peel and core your other apples and In the same pan the pork was cooked in, add the apple wedges and cook in a splash of cider brandy or coder, until caramelised.
- In your large deep pan with the leeks and apple, add the cream and bring to a boil for a couple of minutes. Now add the pork and apple wedges… and serve.
Notes
