Roast Pork with Apples

Roast Pork with Apples
Roast pork casserole with apples, apple juice and caramelized onions. A special taste, slightly sweet, with an aftertaste that reminds somewhat the familiar stew.
Eaten pleasantly, and not far from our Greek tastes and culinary experiences.
Pork with mixed fruit, fresh or dried, as quince, plums, figs, are flavors found in many parts of Greece.
A dish coming from the English cuisine that has traveled across the Atlantic.
work: 00h:30′ time: 03h:00′ difficult:
Roast Pork with Apples

Ingredients (6 servings)

  • Pork Roll ∼1½ kg/ 3.3 lbs
  • 50 ml/ 1.7 fl oz olive oil
  • ½ lt/ 17 fl oz chicken broth
  • ½ lt/ 17 fl oz apple juice
  • 3 bay leaves
  • 4 apples, sliced
  • 3 large onions, sliced
  • 1 tsp brown sugar
  • salt & pepper
Wash and pat dry the pork roll with paper towels. Salt and pepper well, from all sides.
In a saucepan add half the olive oil and sauté the meat until browned.
Same time in a large skillet add the remaining olive oil and sliced ​​onions.
Sauté adding a little salt, pepper and brown sugar.
Let them shine and get caramelized.
If you don't have available chicken broth, boil a little chicken for 15 minutes.
Allow broth to cool thoroughly and remove any fat that has been collected on the surface.
Αfter the pork roll gets a brown color, add the bay leafs, chicken broth and apple juice.
Cover the pan, lower the heat and simmer for 2½ hours.
Periodically turn the roller on the other side. Check the amount of sauce and if necessary add juice or broth.
In the last ½ hour, add the caramelized onions around the roll, without stirring.
Shake the saucepan gently twisting it.
Finally in the last 10 minutes slice the apples (not to darken) without peeling and add the slices.
Do not stir the food.
Cyclically rotate the pan, keeping the handles.
Cover the pot and simmer to cook the apples.
When the food is ready, remove the roast, apples and onions to a platter. Leave only the sauce, and simmer to condense.
Tasting, with a spoon, the liquidity and the color we want. The more you boil the more it darkens.
On a serving platter put the roast and around it the onions and apples.
With a deep ladle pour the thickened sauce to go everywhere.
Accompany the roast pork roast with an aromatic rice or whatever you prefer.

In the first case we served it with white rice, basmati, which is boiled with the addition of dried, aromatic cary leaves. Roast Pork with Apples
In the second case, it is served again with rice but I added turmeric to half of the rice and I had two-color rice.

Zambia Sifaki