A hearty Winter warmer and an all-round family favourite – which virtually cooks itself!
Andrew: Another of my kind of recipes!!! One for the lazy cooks!!!
Serves upto 6
1kg (1000g) joint of pork
14 dried prunes, chopped small
1 eating apple, grated
Salt and pepper
- With a sharp knife, cut along the pork joint to reveal its inside.
Dawn: I’m using an inexpensive cut of pork here, the shoulder and it cooks well with the stuffing adding to its flavouring.
- In a small bowl, mix together the chopped prunes and shredded apple.
- Place this stuffing mixture along the pork’s cut length and pull the pork sides together, securing along its length with intermittent pieces of string tied together to keep the stuffing in place.
- Season with salt and pepper the skin.
Dawn: That’s the idea, Andrew.
Andrew: The crackling was my granddad’s favourite.
- Wrap the pork in cooking foil and place in an ovenproof dish. Place in a pre-heated over at gas mark 6, 200 degrees centigrade electric for 30 mins and then turn the heat down to gas mark 3, 160 degrees centigrade electric for 2 to 3 hours.
Dawn: I like meat that’s tender so I always go on regularly checking it with a fork during its cooking to see how tender it’s becoming.
Andrew: Again, personal preference?
Dawn: Absolutely, Andrew. Guidelines suggest 35 minutes per pound in weight (450g) plus 35 minutes thereafter. I think it’s down to how you personally prefer your meat cooked.
- Keep checking the pork to see if it’s cooked by sticking a fork into it at periodic times. When it’s soft, it’s cooked.
- Remove the cooking foil to expose the pork for the last 30-45 minutes of cooking to enable the skin to crackle and go crisp.
- Remove from the oven and allow to rest for 15-30 minutes prior to craving.
Andrew: Oh, crackling! Yum! And for more ‘cracking’ – get it? – great, easy and inexpensive dishes, follow our blog here and our Twitter account @Love_Food_UK
Dawn: Our Roast Root Ribbons go nicely with this, cooked in the succulent juices of the pork along with some green vegetables and a nice dollop of mashed potato, too. Mmm…my mouth is watering!