Christmas day is near. How about preparing this new Filipino recipe for your Noche Buena?
Ingredients
3 kilos uncut pork chop (or whole rack); take out bone and leave meat part
2 tsps mustard
2 tbps olive oil
1/4 tsp rosemary
1/4 tsp sage
1/8 tsp thyme
2 cups pitted prunes
For the Ginger Confit
180 grams young ginger, julienned
1-1/2 cups water
2-3 tbsps honey
1/2 cup sugar
Procedure
To prepare the stuff pork roast:
- Poke a hole in the middle of the pork chop.
- Stuff with prunes. Tie the roast.
- Rub pork with mustard, rosemary, sage, pepper and thyme.
- Rub with salt before roasting. Sear pork roast until the outside is brown.
- Roast in the oven until cooked.
- Serve with port wine and ginger confit.
To prepare the ginger confit:
- Boil ginger at least 4 times or until the ginger smell is very subtle. Throw the water every time.
- Mix sugar, honey and water.
- Add ginger and simmer until liquid becomes syrupy.
- Serve with pork roast or lamb.