Does the combination of apples, pineapple and ginger sound strange? I hope that prejudice won’t overcome your sense of culinary adventure.
Truth is, the sauce turned out to be a dream. Probably needs a little refining. Next time I cook this, I will cool the cooked sauce then put it in a food processor before serving it with the pork, That might make it prettier although the flavors will stay the same. They should. The weird combination of fruits and spices turned out so well so why tamper with it? Unless, of course, it can be made even better.
Ingredients :
1 whole pork loin (about 500. g.)
1 large white onion, finely chopped
2 cooking apples
1 c. of chopped pineapple
1 thumbsized piece of ginger
2 tbsps. of brown sugar
2 tbsps. of duck fat
salt to taste
ground black pepper
finely chopped parsley for garnish
slices of apple for garnish
Cooking procedure :
Pare and core the apple. Cut into small pieces and puree in a blender or food processor. How coarse or how fine depends on you. I stopped processing while I could still see distinct pieces.
Peel the ginger and grate finely using a cheese grater.
Heat the duck fat in a heavy skillet or wide sauce pan. If you don’t have duck fat, substitute 1 tbsp. of butter + 1 tbsp. of cooking oil. When hot, brown the pork loin on all sides. Add the pureed apples, chopped pineapple and ginger. Season with salt, pepper and sugar. Slow cook for 40-45 minutes. Add water, about half a cup each time, if the sauce dries up before the pork is cooked.
Lift the pork loin from the sauce and cool for about 15 minutes before slicing.
To serve, place 2-3 slices of pork loin on a plate. Pour some sauce around them and sprinkle with chopped parsley. Garnish with slices of apple.
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