Name: Pork with Apricots
Yield: Serves 6 to 8
Ingredients: 3 lb (1.5 kg) leg or loin of pork; 2 tablespoons meat glaze; Salt; 2 oz (50 g) lard, melted; 10 oz (300 g) apricots, halved and stoned

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

Pork is often served with apples because pigs used to be reared in orchards, but apricots go equally well with it. Tinned or dried fruit may be used outside the season instead of fresh apricots.

Ingredients

3 lb (1.5 kg) leg or loin of pork
10 oz (

Main course
Gluten-free

Method

Score the pork rind at narrow intervals to obtain crisp crackling. Make a number of incisions in the meat and insert half an apricot in each. Brush the joint with the lard, rub salt into the rind and roast in the oven, basting frequently with the pan juices. Roast for 20 minutes at gas mark 7,

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