- Preparation time
- 15 mins
- Cooking time
- 60 mins
- 4 people
- Meal course
- Posted by
- Posted on
- July 25, 2014
Look, the family jury’s still out on this one.
Is it Pan Haggerty or Panackelty? I think this is a cross between the two.
Mum and her siblings call it the latter. Actually, they call it ‘Penagalty’… and no doubt they are right…but we will never truly know for sure because this was my grandmothers dish (she hailed from the North of England) and she’s sadly been gone for years. In any case, whatever you want to name it…
I call it Delicious!
This dish is something I grew up on.
Just like every other (part) English rose, a dish cooked lovingly by mothers for their families, and passed down to daughters… although, I think it possibly originated from Ireland…
Note to self: Your research has serious holes.
Anyhoo, this recipe is one my mum made for me, and her mum made it for her and so on, and so on.
Of course, I being me, cannot ever resist pimping the classics, so I’ve turned a true peasant dish into something a little more extravagant (if you consider adding stock instead of water and fresh sage, splashing out…?). And, mum uses loin chops but I like spare ribs.
So please enjoy this gorgeous golden oldie, straight from the Stump family archives and get some seriously mouth watering, Pork on your Fork!
1kg Pork belly spare ribs or large Pork Loin Chops with the fat still on – or any other Pork chop, just make sure it’s on the bone
2 large Brown Onions – thinly sliced
4 Large Potatoes – peeled and sliced into discs
4 Large Apples
1ltr good quality Chicken stock – or Water if you want to be a recipe traditionalist
Small bunch of fresh Sage ***
Salt and loads of Cracked Black Pepper
- Heat a large, non-stick saute pan over a Med-High heat. Rub the chops with oil and season well, then fry for a few minutes on both sides until beautiful and caramelized. Remove from the pan and set aside.
- In the same pan, add another tbs of oil and fry the sliced onions until deliciously brown and caramelized. Add the chopped fresh sage and fry for another minute. Add the sliced potatoes and season well again - don't be shy with the black pepper it truly makes this dish. Place the pork back into the pan (along with any glorious Pork juice that's collected) onto the veg and pour over the stock (or water if you're a purist).
- Bring to the boil then lower the heat to medium-low and cook with the lid on (leave a small gap so steam can escape) for 45 minutes.
- Meanwhile, peel and cut the apple into wedges, then after the 45 minutes add them to the pan, and flip the chops. Replace the lid and cook for another 15 or so minutes. The chops should now be tender, but not dry (do not overcook the chops). Make sure you leave enough stock for a sauce. Serve the meat with the Apples and Veg, Spoon over the sauce and enjoy!
- *** Tip: If you can't find fresh Sage you can substitute with 1 tbs of dried.