Pork with Apples and Herbs

5

Portions

50'

Ηands on

The feasts or the Ancient Greeks were legendary, and many authors of the time have wrirtten about their richness and sophistication. That said, it’s rarely possible to cook anything from an historical cookbook, as both the ingredients and methods differ a lot from what we know and use today. However, this specific recipe is an exception, and it has been a success every time we’ve tried it. The secret stands into patiently cooking he meat in herb-scented water till super-tender. It is a trick that one could use as inspiration for many other recipes as well!

 

 

Procedure

Pour 3 large glasses of water in a large pot together with the bay leaves, pepper, thinly chopped leek and crushed fennel seeds. Cover the pot and let boil on low fire for about 1 hour, then set aside and let cool.


Mix the olive oil with the honey and use the mixture to sautè the pork on medium-high fire until all sides are golden brown.


Lower the fire and start pouring gradually the herbed liquid, as the pork is slow cooking. After about 40 minutes, sprinkle the mint on top of the pork and add salt. Continue pouring the herb-scented liquid till the meat is tender.


In the meantime, bake the apples in oven: after having peeled and chopped them in thick slices or dices, place on a tray, moisten with some red wine and cook in a preheated oven, at 180° Celsius. After 10 minutes, turn around the apple pieces and cook for another 10 minutes adding more wine if needed.


Serve the meat and apples in a big platter and enjoy warm.

 

Ingredients

600 gr tender pork meat, chopped in dices
2 bay leaves
black pepper, freshly ground
1 large leek, thinly sliced
1 tbsp fennel seeds, freshly ground
500 g red apples
2 tbsp olive oil
2 tsp honey
2 tsp dried mint leaves
some salt

 

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Daphnis and Chloe is a culinary herb and spice company dedicated to cooks who are looking for Mediterranean ingredients of the finest quality.

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© 

2022

 Daphnis and Chloe

© 

2022

 Daphnis and Chloe

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