Pyrenean Pork

A community recipe by BetterLate

Not tested or verified by Nigella.com

Introduction

This is tasty and easy, the kind of dish that needs minimal preparation, and looks after itself in the oven all morning or afternoon. I have no idea why it is called Pyrenean - it's from a handwritten notebook of recipes my mother used to cook 40 - 50 years ago.

Ingredients

Serves: 3 - 4

Metric Cups

700 grams pork belly (lean)
8 prunes
12 shallots (or small onions)
1 medium cooking apple
sage
1 bay leaf
fresh rosemary (or thyme)
275 millilitres cider (or dry white wine)
salt
pepper

24¾ ounces pork belly (lean)
8 pitted prunes
12 shallots (or small onions)
1 medium apple
sage
1 bay leaf
fresh rosemary (or thyme)
10 fluid ounces hard cider (or dry white wine)
salt
pepper

Method

Pyrenean Pork is a community recipe submitted by BetterLate and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Rub a casserole dish lightly with oil.

Put in meat (rind side down if it is in one piece) and tuck prunes and peeled shallots/onions around it.

Add herbs, tied together like a bouquet garni.

Peel cooking apple, slice thinly, and lay slices over meat.

Season well with salt and pepper and then add liquid.

Cover and cook at Gas 2 (150ÂºC) for an hour, then turn meat over if it is in one piece, turn oven down to Gas 1 (140ÂºC) and cook for a further two hours.

Rub a casserole dish lightly with oil.

Put in meat (rind side down if it is in one piece) and tuck pitted prunes and peeled shallots/onions around it.

Add herbs, tied together like a bouquet garni.

Peel apple, slice thinly, and lay slices over meat.

Season well with salt and pepper and then add liquid.

Cover and cook at Gas 2 (150ÂºC) for an hour, then turn meat over if it is in one piece, turn oven down to Gas 1 (140ÂºC) and cook for a further two hours.