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Flemish Roast Pork

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  Pork loin/Spare rib 1 Pound (1 piece)
  Red cabbage 1
  Lard 1 Teaspoon
  Vinegar 3 Tablespoon
  Peeled potatoes 4 (whole)
  Salt To Taste
  Pepper To Taste
  Nutmeg To Taste
  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.

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Flemish Roast Pork Recipe