Pot Roasted Pork With Prunes Recipe
Ingredients
| Pork | 1.4 Kilogram | |
| Prunes | 100 Gram | |
| Sage leaves | 8 | |
| Oil | 30 Milliliter | |
| 4 onions, skinned and quartered | ||
| Stock | 400 Milliliter | |
| 2 large cooking apples, peeled and quartered | ||
| Brown sugar | 15 Milliliter | |
| Flour | 15 Milliliter | |
| Salt | To Taste | |
| Pepper | To Taste | |
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.
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.
Chef
