ingredients and proportions:
- ½ kg of pork
- 4 reinette apples
- 2 glasses of white vinegar
- 1 glass of white wine
Difficulty: medium preparation: 30 minutes – Cooking time: 35 minutes.
Apples go very well with pork, as their slightly acidic taste offsets the creaminess of the meat. Peel the apples, core them and slice them. Put them in a saucepan with two spoonful’s of water, sugar and vinegar; cover the saucepan and let cook for a few minutes; drain the apples and let them cool down. While the fruit is cooking, cut the meat into slices, season with pepper, and cook for ½ hour in a stewpot with a little oil; moisten with white wine and boil over high heat for about 2 minutes. Add salt, remove the pot from the heat and place a layer of meat in the jars, then an apple and sprinkle with the cooking juice, alternating the ingredients.
Close tightly and sterilize three times for 10 minutes.
the loin is found on both sides of the spine of the pig; it is a set of muscles of elongated shape whose pink-colored flesh is covered with a thin veil of fat that, during cooking, makes it more tender and tasty.
it is the ideal piece to prepare grilled meat, either whole or sliced. unlike beef, which is excellent raw or semi-cooked, pork should be eaten well cooked and never raw.