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Curtis Stone's Favourite Pork Sauces

Home  >  Inspire & Create  >  Christmas Mains  >  Curtis Stone's Favourite Pork Sauces


Curtis Stone's Favourite Pork Sauces


10-25 mins each
(+2 hours chilling for jelly gems)


0-20 mins each






Apple Jelly Gems

  • 1½ cups (375ml) clear apple juice or cider
  • 1½ tbs gelatine powder
  • 1 tbs Calvados or brandy (optional)

Balsamic-Cherry Sauce

  • 600g cherries, halved, pitted
  • ⅓ cup (80ml) plus 2 tsp balsamic vinegar, divided
  • 2 tbs sugar
  • 1 rosemary sprig
  • 1 shallot, thinly sliced
  • 1 tbs extra virgin olive oil

Thai Coriander Sauce

  • 3 limes, rind finely grated, juiced
  • 2 tbs fish sauce
  • 80g ice cubes
  • 80g coriander leaves and tender stems
  • 40g mint leaves and tender stems
  • 4 spring onions, thinly sliced
  • 2 lemongrass stems, tough outer layers removed, finely chopped (about 3 tbs)
  • 2 tbs finely chopped ginger
  • 2 tbs caster sugar
  • 2 long red chillies, seeded, thinly sliced


Apple Jelly Gems

  1. Place ½ cup (125ml) apple juice or cider in a saucepan. Sprinkle gelatine over and set aside for 3 mins or until gelatine softens.
  2. Bring gelatine mixture to a simmer over medium-high heat, stirring until gelatine dissolves. Stir in remaining apple juice or cider, the Calvados or brandy, if using, and a pinch of salt.
  3. Pour into a 12cm x 22cm loaf pan. Spoon off any foam that rises to surface. Refrigerate for 2 hours or until set.
  4. Using a fork, scrape top 1.5cm surface of jelly lengthways, then crossways, forming little square-shaped pieces. Spoon gems over pork, allowing heat to melt the jelly.

Balsamic-Cherry Sauce

  1. In a saucepan, combine half the cherries, ⅓ cup (80ml) vinegar and sugar. Bring to the boil over medium heat. Cover and reduce heat to low. Simmer for 10 mins or until cherries are soft. Cool slightly. Transfer to a blender and blend until smooth.
  2. Strain through a fine-mesh sieve into a saucepan. Discard solids. Add remaining cherries, ¾ tsp sea salt flakes and ½ tsp freshly ground black pepper. Cook over medium heat for 6-8 mins or until cherries are warmed through and soft, but not breaking down.Remove from heat and stir in rosemary, shallot, oil and remaining 2 tsp vinegar. Set aside for 10 mins to allow flavours to develop. Discard rosemary sprig. Serve warm sauce with pork.

Thai Coriander Sauce

  1. In a blender, place lime rind, ⅓ cup (80ml) lime juice, fish sauce and ice. Add coriander, mint, spring onions, lemongrass, ginger and sugar. Blend for 1 min or until completely smooth. (It may take a few seconds to begin pureeing. If needed, turn off blender, scrape down side and continue blending).
  2. Strain through a fine-mesh sieve into a bowl, pushing as many solids through as possible. Discard remaining solids. Stir in chillies. Season with sea salt flakes or extra lime juice or sugar, if needed.
  3. Serve cold or at room temperature with pork.