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Pyrenean Pork

A community recipe by

Not tested or verified by Nigella.com

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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.

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 ounce 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 (150ºC) for an hour, then turn meat over if it is in one piece, turn oven down to Gas 1 (140ºC) 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 (150ºC) for an hour, then turn meat over if it is in one piece, turn oven down to Gas 1 (140ºC) and cook for a further two hours.
  • Additional Information

    According to the time of year, serve this with boiled new potatoes or potatoes baked in their jackets, and a seasonal green vegetable.

    According to the time of year, serve this with boiled new potatoes or potatoes baked in their jackets, and a seasonal green vegetable.

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