2 kg (4 lb) belly of pork, boned
75 g (3 oz) crustless white bread
6 large parsley sprigs
50 g (2 oz) pitted prunes
1 small onion peeled and halved
1 dessert apple, peeled and cored
15 ml (1 tbsp) lemon juice
salt and pepper
75 g (3 oz) crustless white bread
6 large parsley sprigs
50 g (2 oz) pitted prunes
1 small onion peeled and halved
1 dessert apple, peeled and cored
15 ml (1 tbsp) lemon juice
salt and pepper
method
1. Make a cavity for stuffing in the meat from where the bones were removed.
2. Break the bread into pieces and place in the processor bowl. Add the parsley and prunes, chop finely and put to one side.
3. Grate the onion and apple coarsely and mix into the crumb mixture with the lemon juice and seasoning.
4. Stuff the joint and secure with string. Sprinkle the skin with salt and roast the joint skin side up, at 220°C, 425°F Gas No. 4 for 20 minutes, then at 180°C, 350°F, Gas No. 4 for about 2 hours or until tender.
2. Break the bread into pieces and place in the processor bowl. Add the parsley and prunes, chop finely and put to one side.
3. Grate the onion and apple coarsely and mix into the crumb mixture with the lemon juice and seasoning.
4. Stuff the joint and secure with string. Sprinkle the skin with salt and roast the joint skin side up, at 220°C, 425°F Gas No. 4 for 20 minutes, then at 180°C, 350°F, Gas No. 4 for about 2 hours or until tender.
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