Mangalitsa Rib Eye with Caramelised Apples and Cider Sauce
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Feeds 1 - 2 people 
Prep time 15m
Cook time 25m
Description
Mangalitsa is a Hungarian breed of pig with a spectacular curly coat and beautifully marbled meat, which means tonnes of flavour. We have cut this piece of meat as you would cut a rib eye steak in a cow, and it is perfect for pan frying and serving with caramelised apples and a rich, creamy cider sauce. This is the kind of dish that would work well for an everyday dinner or a special occasion.
- 2 Mangalitsa rib eye steaks
- 1 apple, peeled, cored and cut into wedges
- 50g butter, plus extra for the sauce
- 2 bashed garlic cloves
- Sprig rosemary
- 200ml cider
- 100ml chicken stock
- 2 tablespoons creme fraiche
- Melt 50g butter in a frying pan and coat the apple wedges in it, basting them with the butter until caramelised - around 5 minutes.
- Heat a frying pan and slowly render the pork chop fat rind by holding it upright in the pan using a pair of tongs. This can take around 10 minutes.
- Season the chop with salt, then allow it to fry in its own fat for around 4 minutes each side. Allow to rest while you finish the sauce.
- Remove fat from the pan and melt a slice of butter. Add the garlic and rosemary for a minute or so, then add the stock and cider. Allow this to bubble down until reduced by half.
- Season with black pepper, turn off the heat and add the creme fraiche and apples. Return to the heat and allow to bubble until thickened and glossy. Season with salt if necessary. Discard the garlic and rosemary and serve with the pork chops.
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