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...Pork'n'apple...so good ya say it twice...

Why yer sure as Hickory welcome ma li'll honeypie, get peelin' tham thar bakin ' apples with that li'll ol' piggy belly singing: "Stand by your Bram(ley) and tell the world you luv 'em..."

Why yer sure as Hickory welcome ma li'll honeypie, get peelin' tham thar bakin ' apples with that li'll ol' piggy belly singing: "Stand by your Bram(ley) and tell the world you luv 'em..."

Ah just will have to leave them beans for another taime, so here goes , them little Bramleys sure sound good.....!. thank you kind sir.

Well let's put that naughty little underbelly of yours at rest chumpychops . Peppers are just added for the colour effect really. However if peppers make you pikey, pop in a tin of golden sweetcorn for a gilded banquet. Rosemary for a more romantic piquancy. Green beans could be an interesting enhancement...up to you really - whatever is your fave veg. whichever goes with pork ...mix it in. Though I do find Aldente is best as the crisp texture contrasts nicely with the choice moist flavoursome piggy so only put it in towards the end.

Apples would be an interesting variation...pork'n'apples...even Bramley apple sauce as a honey substitute.

Thinking on my trotters there's no reason why you couldn't add a tin of baked beans given that pork'n'beans go so well together (checked shirt & stetson , Dolly Parton songs compulsory whilst cookin' home on the range)...haven't actually tried that one yet though...

This one sounds nice but the naughty part of me says go for belly and I will render most of fat from pan, is there an alternative to the peppers.

If it's a cholestorol problem you could substitute fatty belly pork with nice red lean pork steaks (diced) . I've done it that way myself ..costs a bit more though. No chips for you.

Sounds wonderful Martin,I will try if my cholesterol permits. Thank You.

Just sorta standard family size...erm I'll look in my food cupboard to check grammage...two pounds of belly pork is quit a lot of mass so it's all absorbed, you can also variate it too...if you've got a sweeter tooth more honey than mustard - if you want a sharper kick then more mustard.

Interesting point about this dish is even if you're not particularly a fan of English mustard or honey - doesn't matter because when mixed they create an entirely new flavour altogether; one balances out the other.

Sounds interesting - what size jars of Honey and Mustard?