What you'll need: 250g basmati rice 600g pork fillet, cut into 5cm thick slices 2 tbsp olive oil 2 tbsp ground black pepper 150ml cider vinegar or similar 1 large red onion, sliced 75ml maple syrup Small handful of parsley, chopped Time: 20 minutes Serves: 4 Method First First of
What you'll need:
- 250g basmati rice
- 600g pork fillet, cut into 5cm thick slices
- 2 tbsp olive oil
- 2 tbsp ground black pepper
- 150ml cider vinegar or similar
- 1 large red onion, sliced
- 75ml maple syrup
- Small handful of parsley, chopped
Time: 20 minutes
First of all, make the rice according to the packet instructions. Once cooked, drain, and leave covered to stay warm.
Season your meat well on all sides with plenty of salt and black pepper. Heat a tablespoon of oil in a large pan, then sear on both sides until nicely golden before removing from the pan.
In the same pan, chuck in the remaining oil and the sliced red onion. After 5 minutes, add the vinegar, and cook to reduce for about a minute or two. Stir in the maple syrup, add the pork slices back to the pan, cover and cook for a good 5 minutes or so. Serve on a bed of rice, with the parsley scattered over the top.
This dish will go brilliantly with a food-friendly wine such as the Cragg Cru Fiano 2017. This wine is going to go well with pork dishes so this two should be a winning combo!
There you have it -- an easy recipe for Pork with Sweet and Sour Onions!
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