Peachy pork | The Cook and the Curator | Sydney Living Museums

Ingredients

• 330ml (1 1/3 cups) apple cider
• 2 tablespoons brown sugar
• 4 pork cutlets (or butterflied pork steaks)
• 2 tablespoons olive oil
• 1 Small red onion, finely sliced
• 1 tablespoon fresh ginger, finely chopped
• 2 cloves garlic, crushed
• 250ml (1 cup) peach nectar
• 2 whole cloves
• 2 freestone peaches, washed and each cut into 6 segments, stones removed
• chilli vinegar (see recipe on this blog) or lemon juice, to taste
• coriander leaves, to garnish