Silesian Heaven – 2

  • Silesian Heaven  – Śląskie niebo
  • Previously I cooked this dish more as a gulasz (casserole).
  • I really liked the mixture of dried fruits: apples, apricots and prunes.
  • Use dried pears also if you can source these.
  • The fruits are rehydrated overnight.
  • I thought why not use this mixture as the base of a roast pork dish as in an old Polish style or as in More Pork and Prunes.


  • Piece of pork loin or leg for roasting
  • 300g of mixed dried apples, apricots and prunes
  • Plain flour & pepper
  • A little oil to seat the joint


  • Place the dried fruits in a bowl and cover with boiling water.
  • Leave overnight.
  • *
  • Preheat the oven to GM4 – 180°C.
  • Roll the joint in flour and pepper.
  • Seal lightly on all sides.
  • Place all the fruits and liquid at the base of  an oven roasting tin – one with a lid.
  • Place the joint on top.
  • Put the lid on top.
  • Cook in the oven for the time required for the weight of meat.
  • *
  • You can take the lid off nearer the end of the cooking time.
  • *
  •  Serve the meat surrounded by the fruits.
  • *
  • NOTE – how much the fruits are cooked will depend on the size of the joint.

  • Served here on a serving dish by Allenton & Son


  • Prior to serving, cover and keep the meat warm.
  • Remove the fruits and place in a saucepan with a little more water.
  • Heat with stirring to make them more  a thick sauce.