Porchetta Part 2

On April 18th of last year I shared a recipe for faux porchetta I got from the neighbors who found it at Bon Appettit.  As much as we loved it, it wasn’t enough.  I kept thinking about apples and pork, so I decided to do a little experimenting.

Today was the day things came together to form the perfect mix.  I roasted a small pork butt.  The porchetta could not be easier.  While the meat was resting, I got out the rest of my ingredients:

1 Fuji apple, sliced thin

1 to 1 1/2 cups shredded cabbage

1 tablespoon brown sugar

1 tablespoon sweet chili sauce

S & P to taste

I put approximately 1 tablespoon oil in a skillet.  I added the apple slices and brown sugar to the pan and sauted them on medium high for about 5 minutes.  I added the cabbage at this point and sauted for another minute or 2 before adding the sweet chili sauce.  I wanted the pork roast to rest on the apple mixture.

I must say both G and I were totally pleased with the results.  I’ll continue to work with this but I’m not quite sure what I’d do to change it.

 

* From the Recipe Box:
As you can see from the picture, I forgot to grind the fennel seeds.  Both G and I agreed nothing got lost in the lack of grinding.  So, if you want to take the “lazy butt” method to the next level, don’t grind. I also think it intensified the fennel flavor a bit more this way.  I won’t be grinding again.
Don’t forget what a great sandwich this makes.
and remember:  I’m making changes in my life, so if you don’t hear from me, then you are one of them.  Big kiss, Lynn

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