Roast pork stuffed with prunes
A recipe by 90-year-old May Willis.
RECIPE ROSE WILLIS PICTURES RUVAN BOSHOFF
Serves 6 to 8
- about 15 large pitted prunes
- 125 ml good-quality port
- 50 ml dried breadcrumbs
- 2 tablespoons freshly chopped parsley
- 2 teaspoons mustard powder
- 3 cloves garlic, finely chopped
- 4 teaspoons butter
- 2 kg leg of pork
- salt and freshly ground pepper, to taste
- 125 ml water
- Start really early. The day before, place the prunes in a bowl, add the port and soak for a few hours until they are plump. In a separate bowl, mix the breadcrumbs, parsley, mustard powder and garlic with the butter to make a paste. Divide this mixture into 15 little balls and stuff each into the center of a prune. Put the prunes in a container and freeze.
- Prepare the pork. On the next day, preheat the oven to 180 ºC. Trim the pork and score the rind if you want crackling. Make 15 deep incisions all over the pork and push a frozen stuffed prune into each. Season the leg and place on a rack in a roasting pan.
- Into the oven. Add a half a cup of water and roast for an hour. Reduce the heat to 160 ºC and roast for a further 90 minutes, or until the meat is tender. Baste occasionally and add water to the roaster if necessary.
- Saucy finish. When the meat is done, skim off any fat in the roasting dish, add the leftover port to the pan juices and make a gravy.
Other recipes to try out
Spaghetti with pork sausage and herb sauce
Pan-fried pork and potatoes in a sweet & sour sauce
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