Pork-apple stew
This is based on onions seared to being soft & golden, and pork pieces fried to have some color; at that point I added pieces of good textured apples, fried them a little bit as well, spiced it all up with a dash of cayenne pepper, and lastly took the heat off with cider vinegar, adding more fruity acid and giving it the final kick.
Simmering that cider vinegar away to have everything blend together gives you the chance to adjust how sour it tastes - some of it will cook off, but don't forget that the Cayenne pepper gains in power as you cook this longer...
A good idea is also to move this a little more in the indian corner, by starting to fry onions with cumin, turmeric and coriander seeds, and maybe some fenugrek, which adds a almost meaty flavor to the whole concept. Less acid in that case is key, but more cayenne might be good.
Any other interesting meat & fruit ideas? Let me know!
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