Roast pork stuffed with dried fruit

Ingredients for 4 servings:

• 1 kg boned pork neck or similar
• 1 tsp brown sugar
• 125 ml brandy
• 2 tbsp soy sauce
• 1 tbsp honey
• 12 prunes
• 2 apples
• 2 onions, diced
• 125 ml red wine
• 3 sprigs of thyme
• salt and pepper
• Rapeseed oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 10 minutes; Total time approx. 2 hours 40 minutes

Soak the prunes in brandy and red wine for about 1 hour. Peel, core, and roughly dice the apples. Cut a pocket into the roast and season the meat all over with salt and pepper. Mix the prunes, apples, thyme leaves, and brown sugar together. Fill the roast with 2/3 of the mixture and seal it with toothpicks or roulade pins. Brown well on all sides in hot oil. Add the onion and fry until golden brown. Add the remaining plum mixture and the plum soaking liquid. Mix the honey and soy sauce together and brush the roast with it. Place in the oven at 180°C and cook for about 2 hours. Brush the roast with the meat juices frequently, adding a little more water if necessary.