Pork with Apricots

Preparation info

  • Difficulty


  • Serves

    6 to 8

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.


  • 3 lb (1.5 kg) leg or loin of pork
  • 10 oz (300 g) apricots, halved and stoned
  • 2 oz (50 g) lard, melted
  • Salt
  • 2 tablespoons meat glaze


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, 425°F (220°C), to crisp the crackling, then lower the heat to gas mark 4, 350°F (180°C), and continue roasting, allowing 25 minutes per lb (500 g) and an extra 25 minutes.

Remove the meat from the roasting tin and leave to rest before carving. Skim the fat from the roasting tin and add some meat glaze to the residue. Bubble up, stirring well, and strain into a gravy boat to serve with the pork.