Pork Escalopes in Cider Vinegar with Rosti

Pork Escalopes in Cider Vinegar with Rosti

Serves 4:


900g of Graig Farm Organic Pork Escalopes

3 Medium Organic Onions Diced

2 Tbsp Olive Oil (light)

1 Pint Cider (to your taste)

150ml Apple Cider Vinegar

Leaves of 4 Fresh Thyme Sprigs 

3 Bay Leaves

100 ml Creme Fraiche

2 Lbs Organic Potatoes

150g Butter


The day before eating parboil the potatoes until you can insert a knife an inch (5-7 mins). Then grate them into a bowl, cover and leave in the fridge overnight.

Using a large casserole dish melt 10g of butter over a fairly high heat with a tablespoon of oil. Dry the meat with kitchen paper and batch fry until brown on both sides.  Then add another 10g of butter and the rest of the oil, reduce the heat and brown the onions, then add the cider and cider vinegar stir well and add the thyme leaves and bay leaves. Place the meat in the casserole and then transfer to a medium oven (Gas 6, 180 Fan) without a lid and reduce the liquid for approximately an hour.

In a separate shallow roasting pan melt half the remaining butter. Then put the grated potatoes (seasoned with lots of black pepper and some salt) into the pan - no more than an inch thick. Dot the top of the potatoes with cubes of the remaining butter and put in the oven with 35 minutes to go on the pork.

When the pork is tender stir in the creme fraiche  remove and serve with the rosti and fresh vegetables.


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  • Jonathan Rees