Pot-Roasted Pork With Caraway

Preparation info

    • Difficulty

      Easy

Appears in

Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar)

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

  • About

This is another Elizabethan recipe. In Scotland, where I now live, loin of pork is not sold with its crackling, so I have found myself looking for recipes for other cuts. Shoulder is good and less expensive than loin.

Ingredients

  • a 1.8 kg/4 lb boned shoulder of pork
  • 2 tbsp oil or lar

Method

Heat the oil or lard in a frying pan and brown the joint of pork over a high heat, turning to colour all sides. Remove. Fry the onions in the same fat to a light brown. Add the caraway seeds and let them start to pop.

Put the onion and caraway mixture into a deep ovenproof dish or casserole. Layer the sliced apples on top. Season the pork and place on this mixture. Add the dates, candie