Add some Brazilian spice to your cooking with this roast pork.
- 1 loin of pork (around 2kg, butterflied)
- 2 limes
- 250 ml warm water
- 2 onions
- 2 slices of smoked ham
- 6 cloves of garlic
- salt, pepper
- 100 g young carrots
- 1 yellow pepper
- 1 red pepper
- 1 dozen prunes (pitted)
- 1 dozen dried apricots
- peanut oil
- Chop up the onions into large squares (these are to go in the roasting pan). Make the marinade from the following ingredients:
- The garlic cloves crushed, the lime juice, a pinch of salt and crushed black pepper, the warm water. Marinate the butterflied roast pork in this for 6 hours.
- To make the stuffing. Boil the carrots in water fro one minute, then refresh.
- Cut the peppers into strips and boil in the same way. With the blade of a knife, flatten the prunes and the apricots.
- Spread the meat with mustard and then fill the inside with alternate layers of diced ham, peppers, prunes, apricots and carrots.
- Press down on the meat tightly to make sure that all the ingredients are held in tightly; wrap if necessary in aluminium foil and place in an oven at 190 degrees.
- In the pan containing the onion pieces. Add 100ml of water and 100ml of orange juice to this. This should take around an hour and 15 minutes.
- When ready, remove the roast and allow to rest before carving. Hold the roasting pan over a medium heat add another 200ml of orange juice and allow to boil, scraping off all the meat pieces from the bottom.
- Strain this sauce into a serving bowl. Serve with coloured rice (rice with lentils and raisins).
More by Eamon Ó Cathain:
- Steamed Baby Leeks With Mustard Sauce And Hard Boiled Eggs
- Chorizo with Haricot Beans and Red Wine
- Roast Lamb with Rosemary and Sage Pesto with Rosemary and Lemon Roast Potatoes