Apple and mustard marinated pork
"If you can find it, I recommend using pork neck from “Havelländer Apfelschwein”. This recipe is great for sous vide cooking. If you choose that method, roast the pork afterwards to finish it off. Try using the marinade for other cuts of pork as well."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
cutting board, knife, blender, bowl (large), plastic wrap, ovenproof pot
How-To Videos
How to core an apple
How to cut an onion
How to measure
Nutrition per serving
Step 1/3
- ½ apples
- ½ onions
- ½ cloves garlic
- ½ tbsp grainy mustard
- ½ tbsp mustard
- ½ tbsp honey
- 50 ml apple juice
- 25 g unsalted butter (melted)
- ¼ bay leaf
- salt
- pepper
- cutting board
- knife
- blender
Core and cut apples into cubes. Peel and roughly chop onion and garlic. Add cubed apples, chopped onion and garlic, grainy mustard, mustard, honey, apple juice, melted butter, and bay leaf to a blender. Season with salt and pepper. Blend to a smooth sauce.
Step 2/3
- ⅜ kg pork neck
- bowl (large)
- plastic wrap
Put the pork in a large bowl and add the apple-mustard sauce, then cover with plastic wrap. Let marinate in the fridge for approx. 24 hrs.
Step 3/3
- ovenproof pot
Transfer pork into an ovenproof pot and roast for approx. 5 – 6 hrs at 85ºC/185 °F, or until the meat is very tender. Remove from the oven and enjoy!
Enjoy your meal!
