Name: Pot-Roasted Pork With Caraway
Cuisine: United Kingdom
Ingredients: 2 tbsp caraway seeds; 2 onions, sliced; a piece of candied peel, chopped; 1 head of celery, chopped; grated rind and juice of 1 orange; a sprig of fresh sage; ½ bottle of red wine; brown stock; a 1.8 kg/4 lb boned shoulder of pork; 2 tbsp oil or lard; 6 dates, pitted and halved; 4 apples (sharp but not cookers), sliced; salt and freshly ground pepper

Preparation info

Difficulty
Easy

Appears in

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

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Pot-Roasted Pork With Caraway

Ingredients

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