Pork shoulder with prunes

Cooking time: 2 hours
Difficulty: medium
Carré di maiale alle prugne

Preheat the oven to 200 C / 400 F. Open out the meat like a book and arrange a row of prunes along the join. Chop the remaining prunes. Roll the pork and tie with kitchen string passed between the ribs, then season. Heat half the butter and the oil in a roasting tin, then remove from the heat, add the pork and roast, basting occasionally, for about 1 1/4 hours. Melt the remaining butter in a pan, add the shallot and cook over a low heat for 5 minutes. Add the prunes and cook for a further 5 minutes. Pour in the brandy and ignite. Remove the meat from the roasting tin and leave to stand. Skim off the fat from the cooking juices and strain the juices into the prune sauce. Untie the meat and carve it into slices. Serve with the prune sauce.

 

Coll. (2010), "The Silver Spoon", Phaidon, 766

INGREDIENTS

Serves 6

  • 1 kg / 2 1/4 lb shoulder of pork, main bone removed and ribs uncovered
  • 150 g / 5 oz prunes, stoned
  • 50 g / 2 oz butter
  • 2 talbespoons olive oil
  • 1 shallot, chopped
  • 2 tablespoons brandy
  • salt and pepper