Pork with Prune Stuffing
|Cold water||1 Cup (16 tbs) (adjust quantity as needed)|
|Fresh white breadcrumbs||75 Gram|
|Lemon||1 , rind grated|
|Freshly ground black pepper||To Taste|
|Egg||1 , beaten|
|Pork bone blade||1 Kilogram, boned and rinded|
|Brown stock/Water||600 Milliliter (hot)|
|Water||1⁄2 Cup (8 tbs) (adjust quantity as needed)|
|Watercress||3⁄4 Bunch (75 gm) (1 small bunch, for garnish)|
1) In cold water, soak the prunes for several hours or overnight.
2) Drain the prunes and dry well, remove the stones and chop.
3) Combine the prunes with breadcrumbs, lemon rind and a little salt and pepper.
4) Add suffcients egg to bind the mixture and to make a firm stuffing.
5) In the flesh side of the pork, make a slit and pack the stuffing into the slit.
6) Roll the joint and secure at intervals with string.
7) Sprinkle well with salt and pepper.
8) In the cooker, heat the lard or margarine and brown the joint evenly all over.
9) Lift out and drain off any excess lard or margarine from the cooker.
10) Add the stock or water and stock cube and the trivet, rim side down.
11) Stand the joint on the trivet.
12) Place the lid to close the cooker, bring to high pressure and cook for the calculated time.
13) Reduce the pressure quickly.
14) Lift out the joint, remove the string and place on a warmed dish, keep hot.
15) Mix the cornflour with a little water and add to the cooker.
16) Cook over a gentle heat, stirring constantly, until the sauce thickens.
17) Taste the sauce and adjust seasoning.
18) Pour the sauce over pork, garnish with watercress and serve.