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.