The union of pork, apple brandy and prunes is a particularly happy one. Serve this dish with roasted potatoes, potato chips, potato gratin or pretty much anything else potatoey.
- 125 ml Calvados
- 150 gm pitted prunes
- 1.6 kg piece of boneless pork belly
- 80 ml (1/3 cup) olive oil
- 1 onion, thinly sliced
- 3 garlic cloves, finely chopped
- 1 tbsp sherry vinegar
- 130 gm fresh, fine breadcrumbs from soft white bread
- 2 tbsp thinly sliced sage leaves
- 1For bread stuffing, heat oil in a frying pan over low-medium heat, add onion and garlic and sauté until golden (5-6 minutes), then add vinegar and simmer until evaporated (10-20 seconds). Stir through breadcrumbs and sage, season to taste and set aside to cool to room temperature.
- 2Meanwhile, bring Calvados to a simmer in a small saucepan over medium-high heat. Add prunes, remove from heat and set aside to cool to room temperature.
- 3Score pork skin with a knife, place skin-side down on a work surface, with longest side facing you, season to taste, spread with an even layer of stuffing and place prunes in a line along centre. Roll to enclose, tie with kitchen string at 5cm intervals and place in a roasting pan. Rub skin with sea salt, refrigerate to draw out excess moisture (1 hour).
- 4Meanwhile, preheat oven to 250C. Pat excess moisture from pork and roast for 15 minutes, reduce heat to 180C and cook until golden brown and tender (1¼ hours). Slice and serve immediately.
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