Schweinebraten gefüllt mit Backpflaumen
The typical sweet and sour flavor typical to Mecklenburg-Vorpommern is showcased in this heavenly dish.
- 1-2/3 lbs roast pork
- 1/4 cup prunes
- 2-1/8 cups beef broth
- 1 big onion
- 3 cloves
- 1 tbsp allspice
- dash of sugar
- resolidified butter
Recipe adapted from chefkoch.de
Place prunes in a bowl, pouring hot water over them. Let sit for about 2 hours.
Cut a big pocket into the roast pork. Drain the prunes and push them into the pocket. Sew the pocket with kitchen twine.
Heat up the butter in a large roasting tray. Rub the roast pork with salt and place in the hot butter. Fry all sides.
Peel and dice the onion. Add onion, cloves, and allspice to the meat. Glaze with the beef broth. Allow the mixture to simmer for about 60-90 minutes. Take out the meat and keep warm.
Strain the left over juices in the roasting tray. Add salt, pepper, and sugar to taste. Place in a pan and form a reduction of this mixture on high heat.
Slice the roast pork into slices and serve with red cabbage, potato dumplings or simply salted potatoes.