Loin of Pork with Scrumpy Sauce, Candied Walnuts, Crisp Black Pudding and Hispi Cabbage

Succulent pork chops served with a rich cider apple sauce, sweet candied walnuts, crunchy black pudding, and steamed hispi cabbage.

Dinner Pork High Protein Apples Cider

Estimated Nutrition

Calories

1068.2

kcal / serving

4272.8 kcal total

Carbs

77.6g

per serving

310.4 g total

Fat

63.7g

per serving

254.8 g total

Protein

45.6g

per serving

182.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

For the sauce

100

Caster Sugar

For the walnuts

Dairy

Butter

Unsalted

piece

Egg

Free-range, beaten

Butter

For the cabbage

Fruits

piece

Bramley Apple

Peeled and cut into chunks

GrainsCereals

Plain Flour

Panko Breadcrumbs

Liquids

200

Scrumpy Cider

Meat

200

Black Pudding

1000

Pork Loin

Bone-in, French trimmed, cut into four thick chops

NutsSeeds

100

Walnut Halves

Other

Salt

To taste

Other

Black Pepper

To taste

OilsFats

Other

Rapeseed Oil

For shallow and deep frying

Vegetables

piece

Hispi Cabbage

Sliced thickly

Method

Plate the pork with sauce, walnuts, black pudding, cabbage, and pan juices.

Steam cabbage with butter and 50ml water for 3 minutes and season.

Fry walnuts for 30 seconds until crisp, then fry black pudding until crisp.

Heat butter in a saucepan and simmer apples, sugar, and cider until soft.

Drain the walnuts and discard the syrup.

Season chops and fry them for 10 minutes, rendering fat until crisp.

Coat 2.5cm black pudding chunks in flour, beaten egg, and panko breadcrumbs.

Boil sugar and 100ml water to make syrup, add walnuts, then cool.