Danish roast pork with pickled prunes and cured cucumber

Preparation time
overnight

Cooking time
1 to 2 hours

Serves
Serves 6–8


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pickled prunes

  • 300g/10½oz prunes
  • 250ml/9fl oz white wine vinegar
  • 250g/9oz caster sugar
  • 1 tsp black peppercorns
  • 4 cloves
  • 1 cinnamon stick
  • 1 star anise

For the cured cucumber

  • 1 tbsp salt

For the Danish roast pork

  • 2–3 juniper berries
  • 1 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 2 tbsp olive oil
  • 570ml/1 pint white wine
  • 2kg/4lb 8oz rack of pork, on the bone, skin scored
  • knob of fresh root ginger, peeled and coarsely grated
  • 1 cucumber, thickly sliced
  • 200g/7oz caster sugar
  • 200ml/7fl oz cider vinegar

For the boiled potatoes

  • 400g/14oz new potatoes
  • 75g/2¾oz unsalted butter
  • 1 tbsp roughly chopped fresh parsley
Print Friendly, PDF & Email

Share this post

PinIt
data-matched-content-ui-type="image_card_stacked"
scroll to top