Apples are coming into season here in Daegu, a city known for having the best in the country. And what goes with apples? Pork and cabbage, both in abundance all over the country. This weeks recipes are a quick and easy way to make the most of all these great ingredients and in the end wind up having a German feel. Caraway seeds go great with these flavors but can be substituted or eliminated. I happened to have some Cajun blackening rub that I got at Costco but if you don’t want to buy a years supply just to make this dish (the salt in the mixture preserves the spices so it lasts in the cupboard for ages) you can use any spices you have on hand. This meal pairs wonderfully with 2006 Black Tower Pinot Noir-Dornfelder, a fruity beaujolais-like wine available at emart and Home Plus for about w16000. 2 large potatoes

1 teaspoon of herbs de Provence

1 teaspoon of olive oil

2 teaspoons of walnuts, toasted

1 pork tender lion (anshim)

4 tablespoons of grape seed oil

2 tablespoon of blackening rub

1 carrot, chopped

1 onion,  sliced

1/2 head of green cabbage, shredded

3 stalks of celery, chopped

1 apple, chopped

2 tablespoon of apple cider vinegar

2 teaspoons of caraway seeds

1/2 teaspoon of red pepper flakes

salt and pepper to taste

Start by boiling the potatoes in their skins in salted water, enough to cover the potatoes by an inch. About 20 minutes or until fork tender.

Rub the pork with the blackening rub all over and set a side for ten minutes.

Set the oven to 450 degrees or turn your toaster oven up to high.*

Heat the grape seed oil in a medium skillet. Sear the pork on all sides and pop it in the oven or toaster oven for 20-30 minutes.

*Alternatively you can slice the pork and grill the pieces on the gas range.

In a saute pan heat the rest of the oil and cook the onion until translucent. Add the carrots and cook for 2 minutes. Add the cabbage, celery, caraway seeds and pepper flakes and cook until almost tender. Add the apples and cook until soft but not mushy. About 10 minutes. Add a dash of apple cider vinegar right at the end.

Let the potatoes cool for a minute and then peel them. Mash them with a fork and add the herbs, oil and salt and pepper to taste. Sprinkle the toasted walnuts on top before serving.

When the pork is cooked though, with just the suggestion of pink, let it stand at room temperature before slicing, saving any of the juices and pour over the pork before serving.

Related posts:

1. Recipe of the Week: Hummus and Babaganoush From Trinidad we go to the Middle East with a...

Related posts brought to you by Yet Another Related Posts Plugin.