Pojarski of Pork with Spiced Apple & Raisin Compote

Fri, 22 June 2018

 

Ingredients

500g minced pork

Fine sea salt & ground white pepper to taste

1 egg

3tsp Worchester sauce

½ tsp ground cumin

80g breadcrumbs

4tsp tomato ketchup

3g chopped parsley

Pane

100g flour

300ml milk mixed with 2 eggs

250g breadcrumbs

 

Apple Compote

100ml cider

30g raisins

3 apples, peeled, cored and diced

¼ tsp ground cinnamon

¼ tsp ground cloves

 

Method

Cover the raisins with the cider and set aside.

Pre-heat your oven to 170C

Place the pork, 1 egg, ketchup. Worchester sauce, parsley into a large bowl and season.

Mix well then add in the breadcrumbs bit by bit. You want the mixture to dry but not too dry. You may or may not need all the breadcrumbs.

Now shape the mixture into a ‘pork chop’ shape. You should get 4 even portions.

Then pass each pork chop firstly through the flour, then the egg wash and finally the breadcrumbs.

Heat a heavy based frying pan and add in a drizzle of oil.

Pan fry the breaded chop until golden then turn and repeat until golden.

Once coloured on both sides place into the pre-heated oven for 10-12 minutes.

Whilst the chop is cooking add the apples and spices to a small pot.

Strain the raisins but keep the cider.

Add in the raisins along with 2tbspns of the cider and place over a high heat.

Keep mixing as it heats. You want the apples to cook but not fully stew.

When cooked, remove the Pojarski, place on kitchen towels and season lightly.

Serve with a dollop of the spiced apple compote and salad.