Pork with Cider
I served this Pok dish with brown rice and a salad, but I think some new Cornish potatoes and greens would be very suitable too. . ...
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Ingredients
Serves 4
15-20 mins
1 pack of the local diced pork (I think they are all about the same weight)
2 tbsp light olive oil
Juice of 1 lemon
2 cloves garlic, crushed
2 tsp ground coriander
salt and black pepper, to taste
¾ pt dry cider (I suspect an unsweetened apple juice could work too)
Method
Put the pork in a dish and season with salt and pepper. Drizzle the olive oil, the juice of the lemon and ¼ pt of the cider over the meat. Add the garlic, the coriander, and stir up everything up together. Cover with clingfilm and place in the fridge overnight.
When you want to cook the meat, take out the pieces of pork with a slotted spoon and fry them in a little hot oil in a deep frying pan, stirring until they are browned on all sides. Then add the liquid remaining from the marinade and the remaining ½ pint of cider to the pan and let the mixture simmer uncovered for about 15 to 20 minutes.
Mrs Trewhitless
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