Best Devon Porkers Recipes

DEVON PORKERS

Devon Porkers image

Provided by Food Network

Time 1h50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Flour, to dust, plus 1 tablespoon
4 pork loin chops, rind removed
Salt, to taste
Black pepper, to taste
1 1/2 teaspoons dry mustard
2 teaspoons sugar
Clarified butter
2 cups sour cider
2 Granny Smith or golden delicious apples, peeled and cut into thick slices

Steps:

Preheat oven to 380 degrees F. Lightly flour chops and season with salt, pepper, mustard, and sugar. Heat clarified butter in large pan over high heat. Add chops and brown on each side. Remove to a small baking dish.
Add 1 tablespoon flour to butter in pan and stir to form a brown roux. Add cider and whisk into a smooth sauce; cook 2 more minutes. Pour sauce over pork and cover with apple slices. Roast for 1 1/2 hours.

DEVON PORK AND CIDER

Devon Pork and Cider image

This is my mother-in-laws favorite meal at my home. We got this recipe in Cornwall. It is a typical Cornish recipe. Welsh cusine varies from region to region. I have been making this for over 40 years

Provided by Carole Davis

Categories Pork

Time 1h30m

Number Of Ingredients 15

Ingredients

1 lb pork filet(tenderloin}
1/3 c flour
1/2 stick butter
4 small cooking apples, peeled, cored and chopped
1 stalk(s) celery chopped
3 shallots chopped(any kind of onion will do)
salt and pepper
1 pinch cinnamon
2 c sweet cider
1/3 c cream
parsley
DIPPY
1 lb potatoes
1/2 lb pilchards (optional)
1 c cream

Steps:

1. Cut the meat into cubes and toss in the flour. Heat the butter in a large pan and add the meat. Gently brown
2. Add the apples, celery, onions, salt and pepper, cinnamon and cider to the pan. Transfer the mix to an ovenproof dish.
3. Cook in moderate oven(350*F) for about 1 hour. Just beforw serving stir in cream and Sprinkle with chopped parsley. served with rice or potatoes. The Welsh potato version is called Dippy. However, I draw the line at eating sardines, I have substituted creamed herring. You can omit them entirely.
4. Boil the potatoes and pilchards in cream until cooked, about 30 to 40 min. Cool slightly and serve

THE PORKER

The Porker image

Provided by Food Network

Categories main-dish

Time 3h10m

Yield 6 large servings

Number Of Ingredients 19

Ingredients

1/2 cup hard apple cider
1/2 cup brown sugar
1/2 cup apple cider vinegar
1 tablespoon allspice
1 teaspoon Worcestershire sauce
4 red apples, chopped
2 tablespoons oil or butter
4 onions, sliced thinly
1 cup mayonnaise
2 pounds good-quality sausage meat
4 tablespoons chopped fresh sage
1 teaspoon bacon salt (or substitute regular salt)
2 teaspoons ground black pepper
2 juicy red apples, chopped
1 onion, finely chopped
18 slices thick-cut double-smoked bacon
6 portions flatbread (or substitute wraps, naan or pita breads), warmed
1 cup grated goat's milk Gouda
6 small handfuls arugula

Steps:

For the apple chutney: Combine the hard cider, brown sugar, cider vinegar, allspice, Worcestershire and apples in a saucepan and place over medium-high heat. Bring to a simmer, lower the heat and simmer until the liquid has evaporated, about 30 minutes. Set aside and let cool.
For the caramelized onion mayo: Heat the oil over medium-low heat in a pan, add the onions and cook down, stirring frequently, until the onions are amber in color and sticky, 20 to 30 minutes. Let cool, and then combine with the mayonnaise. Set aside.
For the porker: Preheat the oven to 350 degrees F.
Combine the sausage, sage, bacon salt, pepper, apples and onions in a large bowl and mix well. Lay a piece of aluminum foil on the counter, place the sausage mixture on the foil and roll it into a large sausage. Roll the foil around the sausage, being careful not to squash the mix.
Place on a baking sheet and cook until the temperature of the meat reaches 160 degrees F, 30 to 40 minutes. Let sit until the meat is cool enough to handle, and then slice into approximately 3/4-inch slices.
For the plate: Heat a grill pan and cook the bacon to the desired doneness. Set the bacon aside but keep the bacon fat in the pan. Sear the porker slices in the bacon fat until crisp and warmed through.
Lay the flatbreads open and smear a good dollop of the onion mayo to one side on each, followed by some cheese and apple chutney. Place two beautiful porker slices and three slices of the bacon on each sandwich or wrap, and add a good handful of arugula.