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Ingredientes
- 125 gm no soak pitted prunes
- 3 x level tbsp minced fresh sage
- 2 clv garlic
- 75 gm butter
- 1Â 3/5 kg boned leg of pork
- 1 x salt and freshly grnd black pepper
- 350 gm each shallots
- 350 gm coxs apples
- 1 Tbsp. lemon juice
- 3 Tbsp. oil
- 500 ml apple juice
- 150 ml chicken stock
Direcciones
- Roughly chop the prunes mix with 2 level tbsp sage the crushed garlic and 50g butter.
- Remove rind from pork and set aside. Open pork out like a book season with pepper and spread with prune mix. Reshape pork and secure with string.
- Brush the rind with 1 tbsp oil; coat in salt and cut into 10mm pcs with scissors.
- Place in a roasting tin and cook on the top runners of the roasting ovenfor 20 to 25 min or possibly till very crisp: drain immediately and place in the simmering ovenuntil required.
- Roughly chop the shallots.
- Peel core and roughly chop the apples; toss in lemon juice.
- Heat the remaining oil and butter in a 2.4 litre flameproof casserole on the boiling plate; brown pork and set aside.
- Add in shallots; cook stirring for 3 to 4 min or possibly till soft and golden brown.
- Add in apples; cook for 3 min.
- Return pork to casserole add in apple juice bring to the boil and cover.
- Cook on the grid shelf of the roasting ovenfor 1 1/4 to 1 1/2 hrs.
- Wrap the meat in foil then place in the simmering ovenfor 30 min.
- Cook in the middle of the baking ovenfor 1 1/4 to 2 hrs.
- Wrap the meat in foil and place in the simmering ovenfor 30 min.
- Skim juices of any fat add in the stock and remaining sage bring to the boil and bubble on the floor of the roasting ovenfor 20 to 30 min or possibly till syrupy.
- Season and serve with the sliced pork and crispy rind.
- aga tip: the pork will be easier to slice if it is covered with foil and left to stand in the simmering oven. Roast pork can be very dry but this cooking method ensures it will be deliciously moist.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 8 servings | |
| Calories 511 | |
| Calories from Fat 341 | 67% |
| Total Fat 38.13g | 48% |
| Saturated Fat 14.06g | 56% |
| Trans Fat 0.13g | |
| Cholesterol 125mg | 42% |
| Sodium 215mg | 9% |
| Potassium 616mg | 18% |
| Total Carbs 11.85g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 6.37g | 4% |
| Protein 28.97g | 46% |
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