Pork and Cider, a Match Made in Heaven

This is something I stumbled upon when I found an extra can of cider in my fridge. It was simple apple cider on the dryer side and the pork fillet I used was one of those pre-marinated and vacuum packed ones. Actually, the more spicy the marinade, the better. The spicy sauce made by boiling the fillet in cider contrasts beautifully the gentleness of Lappish carrot-potato mash.

My grand-ma used to make Lappish potato mash. She used only potatos, and Red Lappish potatos from her own field. On a dry year, you had to be careful when boiling them because they were really fragile. If you weren't careful, you got a potato pulp smoothie :D The safest way was to steam boil them. For this recipe you can use any floury type potato, such as Rosamunda.

This dish is best made in phases so that you first put the mash ingredients to the boil, then fry the fillet and while it simmers, make the mash. I use one carrot to four medium sized potatos.

Pork in Cider Sauce and Lappish Carrot-Potato Mash 

• 1 whole pre-marinated pork fillet
• 1 can of apple cider (0,5 L; drink the rest)
• Potatos, 4-5 medium sized
• Carrot (s), 1 small one
• Cream, approx. 0,25 dl (add carefully and if the mash is too stiff add some more)
• Butter, 2-3 tbsp
• Onion, a small one, very very thinly diced
• Black pepper
• Salt
• Flour to thicken the sauce

 

1. First you need to peel carrot(s) and potatos for the mash. Put them in water, add some salt and let it gently boil, till they are soft (a fork easily sinks in), but not too soft (potatos crumble).
2. Heat a frying pan very warm (so that meat browns easy). Put in a knob of butter and let it melt and boil. Put the meat in and fry it from every side so that it turns brown. Frying seals the surface, so the meat juices will stay in.
3. Lower the heat and pour in the cider. It should cover the fillet till mid-way. Put a lid on and let it simmer on a low heat for about 20 mins or so.
4. Dice onion very, very thinly. When the potatos and carrots are ready, drain, add onion, butter, cream, ground black pepper and mash it all together. Preferably dont use mixer or any food blender but a wooden or metallic tool and mash it by hand. Blender easily makes the structure like adhesive paste. Taste for salt.
5. Check that the pork has cooked properly, it has to be well done. I usually just brutally cut it into 2 and see if it's still pink on the inside. If it is, back into the pan it goes!
6. Pour the cider from the pan into a kettle. I use rice flour to thicken as it has very little taste on it's own, and you can just sprinkle it in. Check the bag for measures.
7. Serve!