Recipe: Pickled Pork with Cider and Raisin Sauce

Preparation: 10 mins Cooking time: 60 mins Serves: 8

This recipe originally comes from the pork.co.nz website.

Ingredients

Pickled Pork:

  • 1kg pickled pork, rind and fat removed
  • 100g carrots, peeled and sliced
  • 100g onion, peeled and sliced
  • 1 bouquet garni (parsley, thyme, bay leaf in a muslin bag)
  • 4 whole cloves
  • 500ml dry cider
  • 500ml water

Sauce:

  • 100g seedless raisins
  • 300ml cooking liquor
  • 2 tbsp brown sugar
  • 2 tbsp lemon juice
  • 2 tsp cornflour
  • 2 tbsp water

Method

Pickled Pork:

  1. Weigh pork and calculate cooking time – allow 30 minutes per 500g.
  2. Place pork, carrots, onion, bouquet garni and cloves in deep saucepan.
  3. Add cider and water, bring to the boil, cover and simmer gently for calculated cooking time.
  4. Add more water if necessary.
  5. Remove pork and reserve cooking liquor.

Sauce:

  1. Place seedless raisins, cooking liquor, brown sugar and lemon juice in a saucepan.
  2. Cover and simmer for 10 minutes.
  3. Blend the cornflour and water, stir into the sauce and simmer for a further three minutes.
  4. Slice the pork and serve with the sauce.