Pot-Roasted Pork With Caraway

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

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

Europe
United Kingdom
Main course
Gluten-free
England

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