The Belfast born Irish chef Eamonn Ó'Cathain brings a massive selection of recipes from The Afternoon Show to RTÉ Food. From Stir-Fried Broccoli With Cashew ...
1 loin of pork (around 2kg, butterflied)
250 ml warm water
2 slices of smoked ham
6 cloves of garlic
100 g young carrots
1 yellow pepper
1 red pepper
1 dozen prunes (pitted)
1 dozen dried apricots
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).