Cider with Pork Ginger Red Peppers and Caramelised Onions
1 kg of pork
2 red peppers deseeded and diced
1 clove garlic finely chopped
2 inches of ginger finely chopped
chilli powder to taste
4 pt cider or more
(one for the pork and three or more to drink)
pinch of mixed herbs soaked in cider to rehydrate
salt to taste
You only need enough cider to cover the pork,but the rest you should drink.
In a little olive oil ,brown the pork.remove from pan,and fry the onions adding more olive oil if required.Remove the onions from the pan,then add the chopped red peppers and gently fry. Add all the other fried ingredients to the pan .Finally,add the herbs,which have been soaked in a little cider to rehydrate them and prevent them from burning.Shortly after adding the herbs,add the cider ,and gently simmer until the meat is tender.