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.

Pork is great at many different temperatures depending on your personal preferences. I started out eating it at 135°F (57.8°C) but I've slowly moved to 140°F (60°C) for most of my cooking. Many people enjoy it anywhere between 135°F to 149°F (57.8°C to 65°C) so feel free to experiment and see where you like it best.

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.

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: 140°F (60°C) for 4 to 6 hours

Pork with Roasted Apple Pudding Ingredients

Because they use modernist ingredients, these amounts are given in metric by weight. For more information on how to measure modernist ingredients check out this article.

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 140°F (60°C).

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 400°F (200°C).

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.

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All tags for this article: Agar Agar, Agar Fluid Gel Recipes, Appetizer, Fruit, Party Foods, Pork, Sous Vide, Sous Vide Pork , Sous Vide Pork Chop, Sous Vide Recipes, Thickener

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
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