Skip to main content
Home
  • Emigration & Influence
    • America
    • Australia
    • Canada
    • India, China and the ends of the earth…
    • New Zealand
    • Did you know?
  • History & Culture
    • Who are the Ulster-Scots?
    • Andrew Bonar Law
    • Laggan Way of Life
    • Settlers of Donegal
    • Edward Bruce
    • Food Traditions
    • Hamilton and Montgomery
    • Marching Bands - Savannah
    • Presbyterians in Ulster
    • Remembrance
    • Robert The Bruce 700
    • Saint Patrick
    • The Plantation of Ulster
    • Ulster Covenant Belfast
    • Did you know?
  • Innovation & Invention
    • Famous Ulster-Scots
    • Ingenious Ulster
    • Harry Ferguson
    • Masters of the Sea
    • Rex McCandless
    • Sir James Martin
    • Did you know?
  • Language & Literature
    • A Wheen o Wurds
    • A Word in Yer Lug
    • Poetry & Literature Archive
    • The Woven Word
    • Belfast’s Bonnie Burns
    • C.S. Lewis
    • Famous Ulster-Scots
    • Literature
    • Ulster-Scots Language
    • Did you know?
  • Learning
    • Accredited Learning – Music & Dance
    • Community-Based Learning
    • Education – School-Based Learning
  • Music & Dance
    • Fife
    • Lambeg Drum
    • Musical Influence
    • Pipes & Piping
    • The Music Service for Pipes and Drums
    • Did you know?
    • Ulster-Scots Music Traditions
  • Places
    • Ulster-Scots in VR
    • Ulster
    • USA
    • Did you know?
  • Resource Library

Breadcrumb

  1. Home
  2. History & Culture
  3. Food Traditions
  4. Pork Griskins With Cider And Apple

Pork Griskins with Cider and Apple

History & Culture

  • Who are the Ulster-Scots?
  • Andrew Bonar Law
  • Laggan Way of Life
  • Settlers of Donegal
  • Edward Bruce
  • Food Traditions
    • Black Pudding and Clapshot
    • Butter and Soda Bread Farls
    • Buttermilk Cream with Sloe Gin Blackberries and Oak Cakes
    • Clootie Dumpling and Elderflower Cider Custard
    • Crying Cheese
    • Fadge
    • Fruit Soda Slims
    • Herring & Mackerel
    • Lamb Hock and Nettle Champ
    • Lamb in Dulse Stout with Honey and Neeps
    • Lough Neagh Pollan with Kohlrabi and Apple Butter
    • Molly Gowan and Clappy Doos
    • Oatmeal and Treacle Pancakes
    • Partan Bree
    • Pork Griskins with Cider and Apple
    • Portavogie Clams
    • Portavogie Herring with Apple and Dulse Salad
    • Potato Apple
    • Salt Ling Chowder
    • Scotch Broth
    • Tea Brack
    • Traditional Burns Supper
    • Treacle and Ale Cake with Yellowman Honeycomb
    • Whiskey Cured Spiced Beef with Barley and Scallions
    • Yellow Brochan
  • Hamilton and Montgomery
  • Marching Bands - Savannah
  • Presbyterians in Ulster
  • Remembrance
  • Robert The Bruce 700
  • Saint Patrick
  • The Plantation of Ulster
  • Ulster Covenant Belfast
  • Did you know?

Pork Griskins with Cider and Apple


Apples and cider from County Armagh are used in this pork dish and accompanied with scallions.

Recipe

Pork Griskins with Cider and Apple

Metric Imperial

500 g pork griskins or pork tenderloin cut into rounds
1 tablespoon oil
½ cooking apple, cored, peeled and chopped
2 teaspoons Dijon mustard
100 mls medium dry cider
1 teaspoon honey
25 g butter and a knob of butter to finish
2 scallions, finely chopped
Parsley, finely chopped
Seasoning

18 oz pork griskins or pork tenderloin cut into rounds
1 tablespoon oil
½ cooking apple, cored, peeled and chopped
2 teaspoons Dijon mustard
4 fl oz medium dry cider
1 teaspoon honey
1 oz butter and a knob of butter to finish
2 scallions, finely chopped
Parsley, finely chopped
Seasoning

Method

  1. Pre-heat frying pan or skillet.
  2. Add the oil to the hot pan.
  3. Place the griskins in the pan and seal the meat.
  4. Turn the pork and cook until golden brown.
  5. Add the butter and seasoning.
  6. Stir in the honey and the chopped apples.
  7. Pour in the cider and stir to release browned bits from the base.
  8. Simmer for 10 minutes until the pork is cooked.
  9. Add the chopped scallions and mustard.
  10. Add the knob of butter to the sauce and stir well.
  11. Garnish with the chopped parsley.
  12. Serve the pork on a warm serving plate and pour over the sauce
Discover Ulster-Scots logo

CONTACT

The Corn Exchange, 31 Gordon Street,
Belfast, BT1 2LG

email us
0044 (0)28 9023 1113

DISCOVER

About Discover Ulster-Scots
Emigration & Influence
History & Culture
Innovation & Invention
Language & Literature
Learning
Music & Dance
Places of Interest
Resource Library
Ulster-Scots Agency

Copyright © 2023 Ulster-Scots Agency. All rights reserved
Privacy Policy | Cookie Policy | Cookie Settings | Accessibility | Sitemap