Apple and pork – It’s a classic combination that dates back to about the 18th century and yet we are still using recipes or reading menus with this fabulous duo. Two reasons as to why it works are because; the acidity from the apple cuts through the fatty qualities in the meat, and the apple’s sourness compliments the sweet meatiness of the pork.
Now your grandmother might not want to change her dish of pork chops with applesauce, but if you are looking for an alternative to try yourself – I suggest you continue reading!
Nate is a young adult living out of home that has an interest in good food and a passion for cooking. A graphic design artist by day, he doesn’t like to lose his talent in the kitchen when it comes to preparing dinner. One of Nate’s favourite combinations is apricot and pork.
“Apricots do more than what an apple can do” he says to start off with. “They are more flavoursome with hints of tropical and floral qualities, so it can add a lot more to your dish”.
First of all, Nate recommends using fresh apricots. “Dried apricots are a lot more intense in regards to sweetness, and that can sometimes overrule the pork entirely”. Fresh apricots have a texture described as creamy and a flavour that is considered as ‘sharp’, with sweet and sour qualities. Similarly, an apple can be sweet or sour depending on the variety we use. When we cook with apricots, we are incorporating both their sour and sweet qualities, and it’s all coming from just one fruit! It really does do more than what an apple can do!
Pork is one of the most consumed meats worldwide and has a well known affinity with fruit. Not only is applesauce and pork chops a common pairing, but we can choose other examples such as a Hawaiian pizza – pineapple and ham, or an American influenced breakfast of banana and bacon pancakes. Pork is also quite fatty with a mild salty flavour. Nate describes that “the apricot ‘cuts’ through the fat and salt of the pork with its sharp sweetness, without taking away too much flavour from the meat. It’s also just a nice change and I love cooking it for people, especially because it seems so unusual to them – an apricot with dinner”.
Nate likes to slowly roast pork loin in the oven with a fennel and white pepper marinade. Slow roasting allows the meat to absorb flavours the most and gives the meat a nice texture. He then serves the pork with a cognac and apricot sauce.
Other apricot and pork recipes can be found here: