Shoulder of Pork with Prunes recipe
information
680 calories per serving
ingredients
6 stoned prunes
150 ml (1/4 pint) water
1 (1 kg (2 lb) shoulder of pork with rind
salt
1 onion
2 cloves
2 tablespoons oil
450 ml (3/4 pint) hot water
150 ml (1/4 pint) cream
150 ml (1/4 pint) water
1 (1 kg (2 lb) shoulder of pork with rind
salt
1 onion
2 cloves
2 tablespoons oil
450 ml (3/4 pint) hot water
150 ml (1/4 pint) cream
method
1. Soak the prunes in the water in a covered bowl. Cut a lattice pattern in the pork rind and rub the pork with salt. Halve the onion and spike it with the cloves.
2. Heat the oil in a roasting tin and place the pork in the tin rind side downwards.
3. Add 250 ml (8 fl oz) of the hot water and roast the pork on the bottom shelf of a very hot oven (240°C, 475°F, gas 9) for 20 minutes.
4. Then turn the roast over, add the onion with the cloves and roast for 1 hour, gradually adding the remaining hot water and basting the meat from time to time.
5. Turn off the oven and leave the meat to stand in the oven for 10 minutes.
6. Dilute the roasting juices with a little hot water, transfer to a saucepan, stir in the cream and simmer for a few minutes. Quarter the prunes and add them to the sauce.
Serve with: Bread Dumplings, recipe page 12, and celery and tomato salad.
2. Heat the oil in a roasting tin and place the pork in the tin rind side downwards.
3. Add 250 ml (8 fl oz) of the hot water and roast the pork on the bottom shelf of a very hot oven (240°C, 475°F, gas 9) for 20 minutes.
4. Then turn the roast over, add the onion with the cloves and roast for 1 hour, gradually adding the remaining hot water and basting the meat from time to time.
5. Turn off the oven and leave the meat to stand in the oven for 10 minutes.
6. Dilute the roasting juices with a little hot water, transfer to a saucepan, stir in the cream and simmer for a few minutes. Quarter the prunes and add them to the sauce.
Serve with: Bread Dumplings, recipe page 12, and celery and tomato salad.
serving amount
serves 6
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