Tag: Roast Pork

• 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.

INGREDIENTS

• 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

METHOD

• 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

Option

• 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.