Pork with Prune Stuffing

fast.cook's picture

Jan. 10, 2012

Ingredients

Prunes 100 Gram
Cold water 1 Cup (16 tbs) (adjust quantity as needed)
Fresh white breadcrumbs 75 Gram
Lemon 1 , rind grated
Salt To Taste
Freshly ground black pepper To Taste
Egg 1 , beaten
Pork bone blade 1 Kilogram , boned and rinded
Lard/Margarine 50 Gram
Brown stock/Water 600 Milliliter (hot)
Cornflour 2 Teaspoon
Water 1/2 Cup (8 tbs) (adjust quantity as needed)
Watercress 3/4 Bunch (75 gm) (1 small bunch, for garnish)

Directions

GETTING READY

1) In cold water, soak the prunes for several hours or overnight.

2) Drain the prunes and dry well, remove the stones and chop.

MAKING

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.

SERVING

18) Pour the sauce over pork, garnish with watercress and serve.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 870Calories from Fat 477

 % Daily Value*

Total Fat 53 g81.5%

Saturated Fat 23 g115%

Trans Fat 0 g

Cholesterol

Sodium 1250 mg52.08%

Total Carbohydrates 42 g14%

Dietary Fiber 3 g12%

Sugars 12 g

Protein 53 g106%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet