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Californian Pork

ingredients

serves 12
4 lb (1.8kg) boned shoulder of pork
1 large onion, sliced
1 1/4 cups (10 fl oz) 300 ml inexpensive red wine
2 bayleaves
About 6 peppercorns
12 prunes
6 tbsp inexpensive brandy or red wine

for the beurre manie

3 tbsp (1 1/2 oz) 40 g butter
1/3 cup (1 1/2 oz) 40 g flour
salt and pepper

method

1. If the butcher has tied the pork, remove the string and place the pork flat in a casserole with the onion, wine, bayleaves and peppercorns. Cover and allow to marinate overnight.

2. Stone the prunes and put in a small bowl with the brandy or wine. Allow to soak overnight so that all the brandy or wine is absorbed.

3. The following day, heat the oven to 450°F (230°C) mark 8.

4. Lift the pork from the marinade and pack the prunes into the cavities of the meat. Roll it up and tie securely with string. Put the meat in a roasting tin and pour over the Californian Pork strained marinade.

5. Roast the pork in the oven for 15 minutes, then reduce the oven temperature to 350°F (180°C) mark 4 and cook for a further 2 hours, basting occasionally.

6. Lift out the pork, place on a warm serving dish and keep warm.

7. Cream the butter with the flour to make a smooth paste. Gradually add to the juices in the roasting tin, whisking well until all the butter and flour paste has been added.

8. Bring to the boil, stirring until the sauce has thickened. Taste and check seasoning.

9. Simmer for 2 minutes. Pour the sauce into a sauce boat and serve with the pork.

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