2 liters water
1/2 cup coarse salt
1 tsp coloured peppercorns
3 bay leaves
2.5 kg (5 lb) boneless leg of pork
Salt and pepper to taste
7 large potatoes
Mustard Marinade:
3 garlic cloves
1 tbsp o;live oil
1 heaped tbsp Dijon mustard
1 tbsp honey
Salt and Pepper to taste
Oregano.
Stuffing:
4 bacon rashers
5 prunes
130 g feta thinly sliced
Sweet and sour dressing:
1/8 cup lemon juice
1.5 cup orange juice
1 cup olive oil
1 sprig rosemary leaves
1 tbsp mustsard
1 clove garlic
Apple sauce;
2 apples, peeled and grated
1 cup pan juice
1/3 cup milk
Preheat the oven to 180 C (350 F).
With a sharp knife score the skin and the underlying fat in a criss-cross pattern. Also cut the meat to form a pocket for the stuffing. Place the meat in the marinade overnight. Spoon the stuffing into the pocket, seal securely and bake for 1.5 hours or until the meat is thoroughly cooked and the skin is crispy.
Serve with roast potatoes, apple sauce and a salad of your choice.
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