How to Roast Pork Rashers in Bourbon-Apple Puree

Its Friday night and my hubby dearest wanted something yummy after a hard day at work-so I combined all his favorite ingredients and this dish was born.

110 Views 2 Likes
How to Roast Pork Rashers in Bourbon-Apple  Puree Recipe
14 Steps
Ingredients
Embed
1
Lets begin with the puree. Start by dicing a yellow onion and place it straight into a pot. Cook for a minute or 2 without oil. I want the onions to cook without coloring at this stage.

Lets begin with the puree. Start by dicing a yellow onion and place it straight into a pot. Cook for a minute or 2 without oil. I want the onions to cook without coloring at this stage.

2
Now add some butter.

Now add some butter.

Recommended For You
3
Continue cooking and stirring. When the onion looks like it is about to caramalise - add 1/8 cups of water and stir.

Continue cooking and stirring. When the onion looks like it is about to caramalise - add 1/8 cups of water and stir.

4
Cook till water evaporates and the smell of raw onion is no more.

Cook till water evaporates and the smell of raw onion is no more.

5
Now introduce either mustard powder or grained mustard, some diced garlic, a pinch of salt and a tbsp of apple cider vinegar. Mix well and cook for 3 minutes.

Now introduce either mustard powder or grained mustard, some diced garlic, a pinch of salt and a tbsp of apple cider vinegar. Mix well and cook for 3 minutes.

6
Now add a grated green apple, 2 tbsp dark brown sugar and 1/4 glass bourbon.

Now add a grated green apple, 2 tbsp dark brown sugar and 1/4 glass bourbon.

7
Mix well and cook for 4-5 minutes. Switch off flame and allow the mixture to cool a little.

Mix well and cook for 4-5 minutes. Switch off flame and allow the mixture to cool a little.

8
Now this is the fresh pork rashers.

Now this is the fresh pork rashers.

9
I line them skin side up on the chopping board and sprinkle some salt. Using a sharp cleaver cut the rashers to bite size pieces.

I line them skin side up on the chopping board and sprinkle some salt. Using a sharp cleaver cut the rashers to bite size pieces.

10
In a tight snug fitting deep baking dish- place the onion and apple puree. Now place the pork rashes skin side up. Allow the pork to marinade for 30 minutes to an hour.

In a tight snug fitting deep baking dish- place the onion and apple puree. Now place the pork rashes skin side up. Allow the pork to marinade for 30 minutes to an hour.

11
Place the dish in a 130C oven for 1.5 hours - Covering it with al foil.

Place the dish in a 130C oven for 1.5 hours - Covering it with al foil.

12
After 1.5 hours- crank the heat up to 210C and remove the al oil. Keep a close eye on the crackle- Within 10-15 minutes it should crackle up nicely.

After 1.5 hours- crank the heat up to 210C and remove the al oil. Keep a close eye on the crackle- Within 10-15 minutes it should crackle up nicely.

13
The top portion looks good - you probably allow the pork to continue roasting for another 5 minutes for a crispier crackle.

The top portion looks good - you probably allow the pork to continue roasting for another 5 minutes for a crispier crackle.

14
Once the pork is well  cooked, remove from oven. I like serving the pork rashers on a rocket or arugula. You can use any other salad leaves and a spoon of the bourbon-apple puree. Bon Apetite.

Once the pork is well cooked, remove from oven. I like serving the pork rashers on a rocket or arugula. You can use any other salad leaves and a spoon of the bourbon-apple puree. Bon Apetite.

keyboard shortcuts:     previous step     next step
Comments
0 COMMENTS
View More Comments