Flemish Roast Pork
|Pork loin/Spare rib||1 Pound (1 piece)|
|Peeled potatoes||4 (whole)|
|Apples||4 , peeled, quartered|
|Brown sugar||1 Tablespoon|
|Plums||4 (blue Zwitzen or damson variety)|
Bone and roll the piece of pork, put it in a dish with the bones and some whole peeled potatoes round it.
Sprinkle with salt and pepper: the piece should have no crackling on it, but the fat should be scored so that it can melt and run down.
Roast in a moderate oven for about 45 minutes, basting frequently.
Meanwhile shred the red cabbage, season with salt, pepper and nutmeg, moisten with vinegar and put into a well-greased fireproof dish.
Cover and cook in a moderate oven.
When three-parts done, add 4 peeled and quartered apples and a tablespoon-ful of brown sugar.
Serve it arranged round the meat with the roast potatoes, and a spoonful of blue "Zwitzen" plums or damsons, cooked with hardly any sugar.