April 1, 2012

Sunday pork Swedish style

Plommonspäckad fläskkarré 

Pork neck is one of the most flavoursome cuts of meat around. It' the star in this is a classic Swedish dish: Plommonspackad Flaskarre. It roughly translates as plum stuffed pork and is filled with dried plums, better known under the not so sexy name prunes.

It is delicious served with a cream gravy and hasselback potatoes. I couldn't be bothered with fancy potatoes and served mine with parboiled taters. Also, I went a bit heavy on the prunes and used 18 which was way too much - you don't need more than 8-10.

Here's the recipe:

Plommonspackad Flaskkarre
Serves 6-8

1.2 kilos pork neck (get your butcher to make an incision through the middle of the meat for the stuffing)
8-10 prunes

Cream gravy sauce
liquid from roast
1 beefstock cube
Soy sauce

Pork stuffed with prunes:
1. Turn the oven on 175. Make sure there is a rack on the lower shelf.

2. Stuff pork neck with prunes.

3. Season generously with salt and pepper.

4. Brown the meat on both sides and transfer do a large casserole dish.

5. Add 1/3 cup of water to frying pan to catch those juices and pour into casserole not on top of meat.

6. Add a few roughly chopped carrots and some onions to the casserole dish if you wish.

7. Insert a meat thermometer into the thickest part of the pork and bake until 83-85 degrees, 1 1/2 - 2 hours.

8. Remove the meat from the oven and let the pork neck rest under some foil or wrapped up.

9. Put the carrots and onions to one side, keeping them warm.

For the sauce:
1. Pour pan juices into a saucepan.

2. Crumble a stock cube into the pan and add about 31/2 cup water and 1/2 cup pouring cream. Dissolve 1 tbsp flour in a bit of water and add to pan whisking continously..

3. Add even more water and cream as the sauce thickens. Season with a splash of soy sauce (also for colour) if needed and add a few teaspoons of brandy, port of madeira if you like that kind of flavour. I was quite careful adding only 1 teaspoon of brandy as it can be overpowering otherwise. You can leave alcohol out completely if you prefer.

4. Serve sliced pork neck with sauce and veggies and potatoes of your choice.

You could also bake some apples with the pork and serve these with the dish, or serve it with apple sauce, pickled cucumber and Hasselback Potatoes.

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