Recipe

Curry Butter Pork with Radish, Apple Salad

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Curry Butter Pork with Radish, Apple Salad

We're always ready, waiting and patiently anticipating any wintery weather and with the turn of the season and on the contrary, we're cooling things down with this zesty apple cider curry butter pork beetroot and radish salad.




Ingredients to serve 2

  • 2 x Pork Neck Steaks
  • 15g x Crushed Garlic
  • 1 tsp x Curry Powder
  • 1 x Beetroot - thinly sliced or grated
  • 1 x Apple - thinly sliced - See Gino's Tip
  • 4 x Baby Radishes - thinly sliced
  • 1 x Carrot - shaved with a peeler or julienne peeler
  • 100g x Red Cabbage - finely shredded
  • 5g x Fennel - chopped
  • 50ml x DD Apple Cider Base
  • 30g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Pork Neck Steaks
  • 30g x Crushed Garlic
  • 2 tsps x Curry Powder
  • 2 x Beetroot - thinly sliced or grated
  • 2 x Apple - thinly sliced - See Gino's Tip
  • 8 x Baby Radishes - thinly sliced
  • 2 x Carrot - shaved with a peeler or julienne peeler
  • 200g x Red Cabbage - finely shredded
  • 10g x Fennel - chopped
  • 100ml x DD Apple Cider Base
  • 60g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”.

Washing Instruction

Wash your hands, beetroots, apples, baby radish, carrots and red cabbage well. Rinse your fennel thoroughly and drain on paper towel.

Gino's Tip

It's best to slice your apples just as your about to dress your salad in this way you stop the enzymatic browning process.

Step 1 - Radish and Apple Salad and Apple Dressing

Toss your thinly sliced, baby radish, shaved carrots and finely shredded red cabbage in a large mixing bowl. Place your thinly sliced beetroot in a small mixing bowl - in this way it won't discolour your other vegetables. Whisk your DailyDish Apple Cider Base with a good few glugs of olive oil until an emulsified dressing has formed, season with salt and pepper to taste. Now dress and mix your dressing through your tossed vegetables and thinly sliced beetroots, cling film the bowl and allow to infuse while you proceed with your next step.

Step 2 - Seared Pork and Curry Butter

Season your pork neck steaks with salt and pepper. Heat a large frying pan over med-high heat, add a drizzling of olive oil and once your pan is hot but not smoking fry your pork neck steaks for 2 minutes on each side until they have had 8 minutes cooking time in total - caramelising and crusting your steak makes a huge flavour and texture difference as well as rendering the fat in your pork. Transfer your steaks to a chopping board and add your butter and garlic to the pan, remove your pan from the heat and mix through your curry powder - don't forget to season to taste.

To Serve

Toss your salad once more and add your thinly sliced apples and chopped fennel, divide your salad amongst your servings and serve with your seared pork and curry butter.