Recipe: Pork loin apple sauce crackling cider mustard sauce

TASTY: Head chef Chris Burt

TASTY: Head chef Chris Burt

First published in Food

SIMPLY Classics may not be in the most typical of locations for a bistro.

But having a postal address in Padiham’s Shuttleworth Mead Business Park has not taken it off the boil.

The company has catered for numerous royal visits and recently put on food for the Burnley FC homecoming celebrations following the team’s Wembley success.

Now the restaurant is branching out into Saturday night dining with a whole new menu. Head chef Chris Burt has shared one of his favourite recipes from the evening selection for our readers to try at home.

Pork loin apple sauce crackling cider mustard sauce

  • I4-8oz pork loin steaks or pork chops
  • 2 large bramley apples
  • 1 teaspoon caster sugar
  • approx 5oz pork rind
  • 1pt double cream
  • half pt cider
  • 1 teaspoon corsegrain mustard
  • pinch salt
  • pinch pepper
  • five spice (optional) Crackling: Take the pork rind and sprinkle with salt and leave for ten minutes to get out excess moisture. then place on a deep tray and cook for 20- 30 minutes on 200C or until hard and golden.

Apple sauce: Peel and core apples, dice into approximately 1cm cubes. Place apples, sugar and a table spoon of water in a saucepan. Allow to cook for 3-4 minutes so not completely stewed. Put to one side to heat up later. (add some five spice if preferred).

Sauce: Bring to boil cream, mustard and cider, reduce by half, season. Place to one side.

PORK: Griddle approximately two minutes either side and then place in a pre-heated oven at 180 c for 8-10 minutes until they are cooked through.

Grill: Hot grill five minutes either side until cooked.

Assemble: Heat up all ingredients. Place apple sauce on plate, place pork on apple sauce and place crackling on top of pork. Pour sauce around pork and garnish with flat leaf parsley.


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