Pyrenean Pork
A community recipe by BetterLateNot 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.
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
- 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.
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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