Slow Cooked Pork In Stout And Brown Sugar

CATEGORY	CUISINE	TAG	YIELD
Meats		Antony, More, Simply	1	Servings

INGREDIENTS

1	kg	Loin of pork, 2lb 4oz
2	T	Crushed black peppercorns
2	t	Sea salt
3	t	Dried oregano
1	t	Soft thyme leaves
7		Cloves garlic, peeled
175	g	Soft dark muscavodo sugar
		6oz
3	t	Olive oil
55	g	Unsalted butter, 2oz
2		Onions, peeled and roughly
		chopped
13		Stoned prunes
1		Guinness
11		Fat, 0 Other Carbohydrates

INSTRUCTIONS

In a food processor, blend together the first 8 ingredients except  the
pork until you have a fine paste. If it appears too dry, add a  little
water.  Remove the rind from the pork and set aside. Rub the pork all
over  with the paste, cover and refrigerate overnight turning the pork
from  time to time.  Preheat the oven to 150Ã¸C/300Ã¸F/gas mark 2. In a
heavy casserole  dish heat the butter until foaming, add the onions and
fry them until  they take on a little colour. Remove the onions and set
aside. In the  same casserole dish, add the pork and any marinade and
fry on all  sides until brown.  Return the onions to the pan together
with the sage, prunes and  Guinness. Bring to the boil, cover and place
in the oven for 3 hours.  Remove the meat to a serving dish carefully.
You may remove the bone  if you wish, as the meat should fall off the
bone. Boil the remaining  cooking juices until they have attained a
coating consistency. Pour  over the pork and serve immediately.
Converted by MC_Buster.  Per serving: 642 Calories (kcal); 59g Total
Fat; (79% calories from  fat); 5g Protein; 29g Carbohydrate; 120mg
Cholesterol; 3777mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean
Meat; 4 1/2 Vegetable; 0  Fruit;  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2043 Calories From Fat: 848 Total Fat: 95.5g Cholesterol: 778.3mg Sodium: 3956.5mg Potassium: 5227.1mg Carbohydrates: 53.8g Fiber: 18.6g Sugar: 12g Protein: 239.5g

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