Pork with prunes and pineapple
We continue to introduce dishes made by big meat pieces. Those always have been the main part of the festive tables
How to cook pork with prunes and pineapple
Pass onion and garlic through the scrapper, mix with 0.75 cup apple juice and brandy, add salt and pepper. Remove the pork leg and make cuts into the leg removes meat, put the meat into the deep pan, putt meat pieces into it, add spiced marinade, spray it in an equal way, cover with membrane and leave at least 6 hours into the fridge to marinade. Take off the meat from refrigerator, keep it in the room temperature for 10-15 minutes. Cut the prune with the size of almonds. Uncover the almond. Squeeze pineapple, keep the juice. Remove the meat into the stove pan, fill the cuts with stuffing of prunes and almonds, inject the rest of the apple juice into the meat with the help of syringe, anoint the meat piece with butter, put on it the rolls of pineapple, cover with foil and put into the stove under 1800 temperature 1 hour for each kilo. Mix pineapple juice with the meat marinade and anoint with this sauce the meat for a few times. Then remove the foil and anoint once more with sauce and cook for 30 minutes. Before cutting leave it to rest for 20 minutes.