Pork and Cider recipe with two sauces

This is a pork and cider recipe that has two sauces, an apple sauce and a cider mustard sauce. The original pork and cider recipe was republished on the Lancashire Telegraph site but has since been considerably adapted and improved in our culinary cider workshop, so here goes:

“Pork and crackling with apple sauce, and cider mustard sauce”

  • 1 small leg of pork with rind, or 4 pork loin steaks, pork chops or spare rib chops plus some rind.
  • half a pint of strong dry cider
  • 2 large bramley apples or 4 dessert apples
  • 1 teaspoon brown sugar
  • 1pt of double cream
  • 1 teaspoon coursegrain mustard
  • seasoning
  • spring onions, chopped – or chives if in season
  • five spice or cinnamon

For the crackling:

If you have the pork joint then remove the rind in one piece, otherwise use the rind bought seperately, if you are lucky enough to find some. Now take the pork rind and sprinkle with salt and leave it for ten minutes to get out the excess moisture. Place the crackling on a deep tray and cook for 20- 30 minutes on 200C or until hard and golden.

For the Apple Sauce

Peel and core the apples, dice into small cubes. Place apples, sugar and a tablespoon of water in a saucepan. Allow to cook for 3-4 minutes so not completely stewed. Put to one side to heat up later. This can also be done in a covered glass dish in a microwave oven. Add the five spice or cinnamon if preferred.

Cider mustard sauce:


Gently bring to the boil the cream, mustard and cider. Simmer until reduced by half, season. Place to one side. That’s all really.

The Pork pieces.

If you have the joint of pork after having removed the rind, cut it into 3/4 inch thick chops.

Griddle approximately two minutes either side and then place in a pre-heated oven at 180 c for 8-10 minutes until they are cooked through. Or you can cook them under the grill for about ten minutes one side, 3 minutes the other until cooked through and browned.

Putting the Pork and Cider recipe together

Heat up all the ingredients. Place the apple sauce on a plate, put the pork chops on the apple sauce then place the crispy crackling on top of the pork. Pour the cider mustard sauce around the pork and garnish with spring onions.

Do you know of any other great pork and cider recipes or other recipes making good use of cider or perry? You can always add them, and see others on the cooking with cider page on the ukcider wiki.

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2 Responses to Pork and Cider recipe with two sauces

  1. LindaH says:

    Looks good, love pork & mustard. Does your devilled pork chops & pears use perry BTW?

  2. LindaH says:

    you’ve got some ugly code above my comment – hope it wasn’t my fault!

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