Sunday, September 30, 2012

Cooking in Den Haag: Pork with Apple Mustard Sauce

What I used:

1 Pork steak (I don't know what cut this it - it doesn't have a bone)
1 tbsp mild French Mustard
1 small box Soya Cream (or Creme Fraiche)
1 bottle 5% Apple alcohol (Cider would be better but I didn't find it!)
Sea Salt
Red Chilli powder
Green, Red and Yellow Peppers to serve

In a bowl, rub oil, salt and red chilli powder into the pork. Keep aside for atleast 15 minutes.

Get everything else ready.

In a pan, heat some oil till hot but not smoking. Carefully place the pork in the oil and let it cook without disturbing. Don't overcook! Just a few minutes on each side.

Remove the pork from the pan and place aside. In the same pan, add the apple alcohol to deglaze.

Watch as it bubbles away in the pork-y oil.

Add the mustard, stir well.

Add the cream, mix it all together.

Let the sauce bubble and come together.

Slice the peppers, serve around the pork and spoon some sauce over it. Serve with extra sauce on the side.


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