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Recipe: Pork with tamarillos

MAUREEN STRONACH
Last updated 12:00 21/06/2013
tamarillo

WINTER TREAT: Pork with tamarillos

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When the cold season arrives, out comes this old favourite. The amounts are old fashioned, as the recipe is old fashioned.

NEED TO KNOW

Main ingredient Pork
Type of dish Quick and easy
Course Main course
Cooking time 1 - 2 hours
Serves/makes 4
Special options None

PORK WITH TAMARILLOS

4-6 pork chops (or use pork fillets, diced pork...whatever) it is lovely to brown the pork first
2 granny smith apples, peeled and sliced
6 tamarillos, peeled and sliced (most Kiwis know how to blanche and peel these)
1 large chopped brown onion
6 dessertspoons brown sugar
4 dessertspoons water
mashed potato

Cook the fruit, sugar and onion gently in the water in a pot/pan until soft.
Trim any fat off the pork. Depending on what cut you choose, it is lovely to brown the pork first. Then drain the fat off, leaving the browned bits and pieces in the pan. Pour some of the stewed fruit mix into that pan and mix it gently to get all the pork flavours.
Put the pork into a casserole dish. Best in one layer so all the meat gets a covering of the fruit mix.
Pour all the stewed mix over the pork.
Cover and bake in a medium temperature for about one to one and a half hours until the pork is very tender. Once again, the length of cooking depends on the cut of pork you use.
Serve with lots of mashed potato and greens (whatever).
I do not thicken the juices as I like the juices poured over the mashed potato.


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