This Mulled Pork recipe looked excellent on the face of it – anything that calls for a whole bottle of red wine can’t be bad! I did enjoy it; however, the meat was too dry, particularly with the leftovers the next day. The flavours were fabulous and my flat smelled amazing – lots of citrus and red wine and cinnamon and cloves in the air – it was quite Christmasy in fact!
The dish is adapted from a recipe from More Than a Schnitzel, a German cookbook recently acquired by my library. I will make this again quite happily, but use beef instead of pork – slow cooking for 8-10 hours is just too much for pork, in this instance. Venison would probably be good with these flavours, but might also dry out I suspect.
Mulled Pork
1 kg diced pork
750 mls red wine (I used a Merlot)
2 1/2 tbsp brandy
juice and zest of 2 oranges
juice and zest of 1 lemon
1 tbsp brown sugar
6 cloves
1/4 cup raisins
1 tbsp beef stock powder
4 apples, sliced
3 onions, sliced
4 cloves garlic, crushed
2 tsp ground cinnamon
1 tsp ground nutmeg
cracked pepper, to taste
1 tbsp cornflour
Place all ingredients except cornflour in crockpot bowl, and refrigerate for at least a couple of hours (or leave overnight in fridge).
Place bowl into crockpot base and cook on LOW for 8-10 hours. About an hour before serving, mix the cornflour with a little cold water and blend to a smooth paste. Add this to the meat and stir through.
Serves 4-6
Happy Fooding!
