Pot-Roasted Pork With Caraway

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.


  • a 1.8 kg/4 lb boned shoulder of pork
  • 2 tbsp oil or lard
  • 2 onions, sliced
  • 2 tbsp caraway seeds
  • 4 apples (sharp but not cookers), sliced
  • salt and freshly ground pepper
  • 6 dates, pitted and halved
  • 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


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, candied peel, celery, orange rind and sage. Pour on the wine and orange juice and top up with enough stock to come to the top of but not cover the meat. Cook in a preheated oven at 170°C/325°F/Gas 3 for 2½ hours.

Remove the meat. Strain the cooking liquid and remove the fat from the surface. Serve the liquid as a sauce.