Pot Roasted Pork With Prunes Recipe

Summary

Preparation Time10 MinDifficulty LevelBit Difficult
Health IndexJust EnjoyCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Pork blade bone3 Pound (Boned Weight About 1 Kg(2 1/4 Lb))
 Prunes4 Ounce (100 Gram)
 Sage leaves8
 Oil30 Milliliter (2 Tablespoon)
 Onions4 , skinned and quartered
 Stock/Water3⁄4 Pint (400 Milliliter)
 Cooking apples2 Large, peeled and quartered
 Brown sugar15 Milliliter (1 Tablespoon)
 Flour15 Milliliter (1 Tablespoon)

Nutrition Facts

Serving size: Complete recipe

Calories 4193 Calories from Fat 1632

% Daily Value*

Total Fat 182 g279.9%

Saturated Fat 57.9 g289.6%

Trans Fat 0 g

Cholesterol 1203.6 mg401.2%

Sodium 590.1 mg24.6%

Total Carbohydrates 205 g68.5%

Dietary Fiber 27.5 g109.9%

Sugars 123.1 g

Protein 419 g838.5%

Vitamin A 23% Vitamin C 100.1%

Calcium 21.6% Iron 19.4%

*Based on a 2000 Calorie diet

Directions

Pour boiling water over the prunes and soak for at least 10 minutes.
Lay out the joint, skin side down, on a board and push the sage leaves into the flesh.
Sprinkle with salt and pepper, roll up and tie into a neat joint.
Fry the meat in the hot oil in the uncovered pressure cooker, until it is well browned all over, especially the skin.
Remove the meat and lightly fry the onions.
Drain off any remaining oil into a small pan.
Put the trivet in the cooker and stand the meat on it, with the onions and strained prunes.
Pour on the stock.
Put on the lid and bring to high (15 lb) pressure; cook for about 30 minutes (according to thickness and weight of joint).
Four minutes before the end of the calculated cooking time, reduce pressure quickly and strain 300 ml (1/2 pint) stock into a basin.
Put the apples, sprinkled with sugar, in the cooker and put on the lid.
Bring to high (15 lb) pressure, then cook for a further 4 minutes.
Reduce pressure quickly.
Remove the meat and crisp the crackling under a hot grill.
Put the meat on a serving dish with the apples and prunes.
Meanwhile add the flour to the small pan containing the oil and brown to a good dark colour.
Stir the strained stock into the roux and bring to the boil, stirring until the gravy thickens.
Adjust seasoning and serve the sauce separately.
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