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Roast pork with pineapple and fig relish
30 m active | 2 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 621
  • Fat about 37g
  • Carbohydrates about 20g
  • Protein about 48g
This is needed
This is needed for 6 people
To roast the meat
  • 1.5 kg roast pork (Ticino pork)
  • a little pepper
  • 1 dl meat bouillon
  • 1.5 tsp salt
  • 1 baby pineapples (approx. 400 g), peeled, crown and stalk removed, diced
  • 2 onions, finely chopped
  • 1 tbsp oil
  • 100 g dried figs, diced
  • 1 red chilli, deseeded, finely chopped
  • 2 tbsp sugar
  • 0.25 tsp salt
  • 1 dl white wine
  • 2 tbsp lemon juice
  • 2 tbsp coriander (or flat-leaf parsley), finely chopped
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And that's how it's done
And that's how it's done
To roast the meat
Heat a roasting tin in the middle of an oven preheated to 220°C. Season the pork, place in the hot roasting tin, cook for approx. 20 mins. Pour in the stock. Turn the oven down to 180 °C and roast for approx. 2 hrs. Baste the meat with the cooking juices from time to time. Pour in a little more stock, if necessary.
Heat the oil and briefly sauté the onions, pineapple, figs and chilli. Add the sugar and salt, cook for a further 3 mins. Pour in the wine and lemon juice, bring to the boil. Reduce the heat, simmer for approx. 15 mins. Leave to cool. Mix the coriander into the relish just before serving. Carve the meat, serve with the relish.

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