900 g (2 lb) shoulder neck end of pork, bone
removed and reserved
oil, for brushing
50 g (2 oz) margarine
125 g (4 oz) celery, trimmed and finely chopped
50 g (2 oz) dates, stoned and chopped
10 ml (2 tsp) lemon juice
45 ml (3 tbsp) french mustard
225 g (8 oz) white breadcrumbs
50 g (2 oz) shredded suet
salt and freshly ground pepper
50 g (2 oz) butter
25 g (1 oz) demerara sugar
3 red skinned apples, cored and quartered
removed and reserved
oil, for brushing
50 g (2 oz) margarine
125 g (4 oz) celery, trimmed and finely chopped
50 g (2 oz) dates, stoned and chopped
10 ml (2 tsp) lemon juice
45 ml (3 tbsp) french mustard
225 g (8 oz) white breadcrumbs
50 g (2 oz) shredded suet
salt and freshly ground pepper
50 g (2 oz) butter
25 g (1 oz) demerara sugar
3 red skinned apples, cored and quartered
method
1. With a sharp knife, remove the rind from the pork joint in one piece. Score it and brush with oil.
2. Melt the margarine in a pan and gently fry the celery for 5 minutes until softened. Stir in the chopped dates, lemon juice, 30 ml (2 tbsp) mustard, breadcrumbs and suet. Season well.
3. Make three deep slashes down the joint to within 1 cm (1/2 inch) of the base.
4. Press the stuffing down the slashes in the meat. Secure with skewers and spread with the remaining mustard.
5. Place the joint in a roasting tin with the reserved bones, and the pork rind beside it. Roast at 170°C (325°F) mark 3 for about 2 1/4 hours, covering loosely with foil after the first hour.
6. In a second tin, melt the butter, stir in the sugar and apple quarters and turn to coat them. Place alongside the meat for the last 10 minutes of cooking time. Serve the pork with the apple quarters and gravy made from the pan juices. If wished, serve the dish with sauteed lentils and celery.
2. Melt the margarine in a pan and gently fry the celery for 5 minutes until softened. Stir in the chopped dates, lemon juice, 30 ml (2 tbsp) mustard, breadcrumbs and suet. Season well.
3. Make three deep slashes down the joint to within 1 cm (1/2 inch) of the base.
4. Press the stuffing down the slashes in the meat. Secure with skewers and spread with the remaining mustard.
5. Place the joint in a roasting tin with the reserved bones, and the pork rind beside it. Roast at 170°C (325°F) mark 3 for about 2 1/4 hours, covering loosely with foil after the first hour.
6. In a second tin, melt the butter, stir in the sugar and apple quarters and turn to coat them. Place alongside the meat for the last 10 minutes of cooking time. Serve the pork with the apple quarters and gravy made from the pan juices. If wished, serve the dish with sauteed lentils and celery.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
