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Pork with Roasted Apple Pudding Recipe

Pork and apples are a classic pairing, especially in Irish cooking. For this recipe, I roast the apples and use agar to turn them into a pudding to top the pork. The pudding can be made several days in advance and reheated before serving. I sous vide the pork so it's extra moist and tender but you can roast or grill it if you prefer.

Roasted apple pudding

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the pork with roasted apple pudding recipe you can check out the following.

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods - Get Your Copy Today!

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Pork with Roasted Apple Pudding Recipe

  • Published: April 06, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 4 Hours
  • Makes: 7 large to 15 small servings
  • Cooks: 142°F (61°C) for 4 to 6 hours

Pork with Roasted Apple Pudding Ingredients

For the Sous Vide Pork

900g pork chops, about 2 pounds
4g thyme
5g ground coriander
4g ground cumin
Salt and pepper

For the Apple Pudding

300g apples, peeled, cored and roughly diced
4g thyme leaves
Salt and pepper
300g apple cider
2.4g agar, 0.6%

To Assemble

Cabbage pieces
Thyme leaves

Pork with Roasted Apple Pudding Instructions

For the Sous Vide Pork

Heat a sous vide machine to 61°C (142°F).

Combine all the spices in a bowl and mix well. Salt and pepper the pork then coat with the spice rub. Place the pork in sous vide pouches, seal them, and place in the water bath. Cook the pork for 4 to 6 hours.

Remove the pork from the sous vide pouches and pat dry. Quickly sear the pork in a pan over medium-high heat, until just browned. Remove from the heat. Cut into servings.

For the Apple Pudding

Preheat an oven to 200°C (400°F).

Toss the apples with the thyme then place on a roasting pan or in a roasting dish. Salt and pepper them. Bake for 20 to 30 minutes, until very soft. Remove from the heat.

Combine the roasted apples, apple cider, and agar then blend together until smooth. Bring to a boil while stirring occasionally. Let simmer for 3 to 5 minutes, stirring regularly.

Pour the roasted apple mixture into a container and let it set completely. Once set, puree it well with an immersion or standing blender.

To Assemble

Place a piece of cabbage on a plate and top with a piece of the pork. Add a dollop of the apple pudding then sprinkle with some thyme leaves.

Want a Create More Great Dishes?

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods! Get your copy today
and get ready to amaze your friends!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
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