Shoulder of pork with stuffed apples

Shoulder of pork with stuffed apples

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

An autumnal dish to warm the cockles on a cold day. Black pudding is feared by many, but in reality it’s a nice sweet sausage, made from mostly oatmeal.

For the apples

Ingredients

Quantity Ingredient
1 quantity Baked apples, stuffing mixed, but apples not yet stuffed or cooked
60g black pudding

For the roast pork

Quantity Ingredient
1kg boned and rolled shoulder of pork
50ml brandy
or 50ml white wine

Method

  1. Preheat the oven to 200°C. Mash the black pudding into the apple stuffing mixture, then stuff the apples, as for the baked apples recipe. Set aside.
  2. Season the pork with salt and pepper and put in a roasting tray in the oven. After 20 minutes, reduce the oven temperature to 170°C. Leave for one and a half hours. Remove from the oven and baste, spooning the juices over the meat. Add the stuffed apples to the tray and return to the oven for 25–30 minutes; they should be soft and coloured.
  3. Place the apples and pork on a warmed serving plate. Skim any excess fat from the roasting tray with a spoon, then put it over a medium heat. Add the brandy or wine and bring to the boil. (The brandy might catch fire for a second, so stand back.) Scrape the base of the roasting tray, stirring back in all the sticky juices from the apples and pork.
  4. Pour the rich juices over the meat and apples and serve with roast potatoes and a green salad.

Variation

  • Apple, black pudding and pork pie: If you have any leftovers of the pork and black pudding apples, then make a delicious pie filling. Preheat the oven to 180°C. Chop the pork and apples into bite-sized pieces, then use them to fill a suitably sized pie dish and top with rough puff or shortcrust pastry. Bake for 30 minutes.

Storage

  • The pork and apples will keep well in sealed containers in the fridge for four days. Reheat both in an oven preheated to 180°C until piping hot, before serving.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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