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Roast pork stuffed with prunes, grandma's style

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Ingredients for 4 servings:

  • 800 g pork chop(s), whole, boned
  • 12 prunes, pitted
  • 2 tsp salt
  • 1 tsp ginger powder
  • ½ tsp black pepper from the mill
  • 1 apple, peeled, pitted, cut into wedges
  • 1 medium onion(s), peeled, quartered
  • 4 prunes
  • 250 ml water
  • 2 tbsp soy sauce, dark
  • 1 tbsp flour
  • n. B. Water for the sauce

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

Pierce the meat lengthwise with a knife and the handle of a wooden spoon, insert 12 plums, and wrap the roast with kitchen string. Rub with salt, ginger, and pepper. Place the roast in a roasting pan, add the apple slices, onion quarters, 4 plums, water, and soy sauce, and braise uncovered in a preheated oven at 225°C for about 1 hour. Then discard the meat juices, strain through a sieve, fill with water to 3/8 liters, thicken with the flour mixed with a little water, and season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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