Wednesday, 10 October 2012

Mmmm, and crackling.

Roast Pork with Pineapple Sauce.

440g can Golden Circle Crushed Pineapple, 1 boned shoulder or small loin of pork, 1oz shredded green ginger, 2 tblsp vinegar, salt and pepper, 1 tblsp chopped red capsicum, ½ cup chopped eschalots (including green tops), 2 tsp cornflour.
Dust the meat with salt and pepper, and fill with well-seasoned bread stuffing moistened with pineapple syrup. Roast uncovered in a moderate oven, allowing 40 to 45 minutes per lb. Drain pineapple and add ginger and vinegar, ½ tsp salt, dash pepper, plus capsicum and eschalots. Bring to boil then thicken with cornflour blended in ¼ cup cold water. Serve as sauce over the roast pork.

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