Grated fresh apple in a marinade helps to tenderize cuts of meat and with serving on slices of fresh apple add a crunch and lightness to the taste. Take care to use a medium heat when cook so as to not brown too deeply.
500 g diced pork
1 Granny Smith apple, grated
1 tbsp apple cider or white vinegar
1 tsp fresh sage, chopped
1 tsp dried dill
2 tbsp apple brandy or regular brandy or whiskey
¼ tsp ground cinnamon
3 tbsp soy sauce
1 tbsp olive oil
1 Bravo or red skinned apple, thinly sliced
Fresh sage leaves, to garnish
- Place the diced pork in a bowl and add the grated apple, vinegar, chopped fresh sage, dried dill, apple brandy, ground cinnamon, soy sauce and olive oil. Combine well. Cover and leave to marinate for a minimum of 1 hour. It’s optimal to leave it marinate overnight if you have time.
- Preheat a flat grill plate or large heavy-based frying pan.
- Grill or fry the pork skewers 3 – 4 minutes per side until deeply caramelised and tender.
- Serve on a bed of thinly sliced fresh apple, garnished with fresh sage leaves and salt flakes.
- If sage is unavailable and you don’t have this herb in your garden, use fresh rosemary instead.
- Crusty fresh bread or a simple potato salad with a plain yoghurt or sour cream dressing would make a delicious accompaniment.