Pork with Nuts

Preparation info
  • Serves


    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

This delectable and unusual roast is an easy and successful version of the ancient New Forest dish of pork roasted over shelled beech nuts. It is very good indeed made with pine kernels but as these are difficult to obtain and expensive, it is usually made with a mixture of chopped walnuts and almonds. (Hazelnuts give a slightly musty flavour.) The nuts are delicious with the crisp crackling of the pork. Serve with red-currant or crab-apple jelly and runner beans.