Stuffed Pork Roast with Prunes

Christmas is coming. If you’re tired of serving the same old set of standard Filipino dishes for Christmas, maybe it’s time to try something new. How about preparing this stuffed pork roast with prunes for your Noche Buena?

Stuffed Pork Roast with Prunes
  • 3 kilos uncut pork chop (or whole rack); take out bone and leave meat part
  • 2 tsps mustard
  • 2 tbps olive oil
  • ¼ tsp rosemary
  • ¼ tsp sage
  • ⅛ tsp thyme
  • 2 cups pitted prunes
For the Ginger Confit
  • 180 grams young ginger, julienned
  • 1-1/2 cups water
  • 2-3 tbsps honey
  • ½ cup sugar
To prepare the stuff pork roast
  1. Poke a hole in the middle of the pork chop.
  2. Stuff with prunes. Tie the roast.
  3. Rub pork with mustard, rosemary, sage, pepper and thyme.
  4. Rub with salt before roasting. Sear pork roast until the outside is brown.
  5. Roast in the oven until cooked.
  6. Serve with port wine and ginger confit.
To prepare the ginger confit
  1. Boil ginger at least 4 times or until the ginger smell is very subtle. Throw the water every time.
  2. Mix sugar, honey and water.
  3. Add ginger and simmer until liquid becomes syrupy.
  4. Serve with pork roast or lamb.


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