| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
More, Simply, Antony |
1 |
servings |
INGREDIENTS
| 1 |
kg |
Loin of pork; (2lb 4oz) |
| 2 |
tb |
Crushed black peppercorns |
| 2 |
ts |
Sea salt |
| 3 |
ts |
Dried oregano |
| 1 |
ts |
Soft thyme leaves |
| 7 |
|
Cloves garlic; peeled |
| 175 |
g |
Soft dark muscavodo sugar; (6oz) |
| 3 |
ts |
Olive oil |
| 55 |
g |
Unsalted butter; (2oz) |
| 2 |
|
Onions; peeled and roughly |
|
|
; chopped |
| 13 |
|
Stoned prunes |
| 1 |
cn |
Guinness |
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 150°C/300°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; 11
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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