| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Australian | 2bl | 1 | servings |
INGREDIENTS
| 1 | Whole pork neck; (pork scotch fillet | |
| ; 1 to 1.5 kg) | ||
| 75 | g | Australian dried apricots |
| 1/2 | ts | Grated fresh ginger |
| 1 | ts | Sugar |
| 1 | tb | Pinenuts |
| White string to tie pork | ||
| 1 | tb | Olive oil and butter |
| 1 | tb | Lime marmalade |
| 1 | tb | Orange juice |
| 1 | ts | Smooth mixed mustard |
INSTRUCTIONS
Ask the butcher to make a pocket lengthways through the centre of the pork. To prepare the filling, simmer apricots in 4 tablespoons water with ginger and sugar for a few minutes, until soft and juicy. Strain, reserving the liquid. Mix apricots with pinenuts and use to fill the cavity in the pork. Tie with string at 3 cm intervals along the pork, put into a baking dish with butter and oil. Bake in a moderate oven (180 deg C) for about 1 1/2 to 1 3/4 hours or until done to your taste. The timing depends on size of pork, but try not to overcook. While the pork cooks, make a glaze with reserved apricot liquid, lime marmalade, orange juice and mustard, brush over the pork during last 30 minutes. Serve hot or cold. If serving hot, make a light gravy in the baking dish with a little chicken stock and orange juice, then stir until bubbling to incorporate the meat juices.Serves 8. Converted by MC_Buster. Per serving: 23 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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