Source: Carlton Food Network
Show Name: Frances Bissell's Kitchen
Recipe Archive:

19 recipes from this show now online.

*** This recipe has UK ingredients and UK measurements ***

Irish Pork In Stout With Spices

Serving Size : 1
Categories : Frances Bissell's Kitchen

6 oz brown sugar
2 tsp rock salt
2 tsp ground black pepper
6 black olives
6 prunes
anchovy fillets
2 Tbsp butter
2 Tbsp olive oil
1 onion, sliced
1 oz Roux, (equal amount of butter and flour)

Carefully slice off the rind of the pork and put to one side. Make six incisions
in each knuckle. Wrap the sage around the olives and insert into half the
incisions. Wrap the anchovy around the prunes and insert in the other holes. To
prepare the marinade simply add all the marinade ingredients to a blender and mix
to a smooth paste. If the paste is too dry add some oil to form a paste. Pour
the marinade over the two knuckles and leave overnight. To cook the pork take a
large pot and melt 2oz butter and 2Tbsp olive oil. Brown the meat in the pot for
5-8 minutes, turning halfway through. Add the sliced onion and the remaining
marinades. Add one small bottle of stout such as Guinness or Murphy's. Place the
skin from the knuckles on top of the meat to form a 'lid'. Place the pot in a low
oven at 130C/gas2 for 3-4 hours. Discard the skin. Remove the bones from the meat,
which should happen easily then place in a serving bowl. Blend the remaining
juices in a blender and strain into a pot. Bring the juices to the boil and add
the roux to thicken. Pour over the meat. Serve.

James Lanka

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