This Danish classic autumn and winter recipe Apple Pork is great! Only use pork from free range animals.
• Preheat oven to 200°F (100°C)
- 12 to 16 thick slices side or belly pork
- 1 onion, sliced
- 3 large cooking apples, quartered
In a large skillet over medium-high heat, fry pork slices in batches, sprinkling with salt and turning once, for about 20 minutes or until crisp. Transfer fried pork to
the ovenproof platter and keep warm in preheated oven. Pour excess fat from the pan into a bowl between batches and reserve this gold for future frying and baking. Leave the fat from the last batch in the pan.
Add onion to skillet, reduce heat to medium-low and cook, stirring, for about 5 minutes or until almost soft. Add apples, cover and cook for about 10 minutes or until tender. Pour onion and apples over pork slices.
This recipe works from the Intro diet stage 5
Pork is always very good with fermented vegetables such as sauerkraut. You can also serve this dish with well-cooked vegetables such as cauliflower, pointed cabbage, Brussels sprouts, carrots or green peas.
Store any cut-off non-bruised apple parts for your next batch of juice.