Open Roast Pork Sandwich w Caramelized Apple
I love working with Granny Smith apples as they are so versatile in cooking, have a great balance of sharpness and sweetness, plus crispness.
Open roast pork sandwich with caramelized apple, onion, baby spinach, sour cream and apple jelly.
For 4 people, roast a 500gram piece of pork neck until still pink. Allow to rest. Pan-fry 2 onions sliced thinly until golden brown, set aside. In the same pan, add a knob of butter and 2 Granny Smith apples, cored and thinly sliced. Pan-fry over medium heat until the apples start to colour, add a teaspoon of brown sugar and continue to cook until the sugar had dissolved.
A garnish of chopped chives or parsley adds a colourful touch and fresh flavour. Serve with a fresh rocket salad dressed with local Extra Virgin Olive Oil.
Having cooked for several years in Spain for the Dutch Ambassador, Lindl decided to return to Australia and was attracted to settle in Orange by the fantastic food culture. She worked with Michael & Josephine Manners at Selkirk's and then Manners & Borg before establishing Energize Café.
Lindl now teaches hospitality at TAFE.
See also > Lindl's Quick Apple Salsa