Blueberry-Stuffed Pork Roast
Source of Recipe
Dairy Farmers of Canada
List of Ingredients
3 lb (1.5 kg) belly or half-belly pork roast, fat removed
3 tbsp (45 mL) butter*
1 onion, chopped
1 lb (500 g) lean ground pork
1 clove garlic, chopped
Salt and pepper, to taste
1 egg
1 cup (250 g) blueberries
1/2 cup cider
1 pig's stomach lining*
1 tbsp (15 mL) dried herbs
2 tbsp (25 mL) butter
4 cups (1 L) chicken or beef broth
Cream Sauce :
1 shallot, chopped
1 tbsp (25 mL) butter
3 tbsp (45 mL) white Noilly Prat (French vermouth)
1/2 cup (125 mL) whipping cream (35 %)
1 cup (250 mL) veal stock or beef broth
1 tbsp (15 mL) hot mustard
Salt and pepper, to taste
Recipe
Spread roast and slit sides.
Heat butter and sauté onions for 4 to 5 minutes, until transparent. Place onions in a bowl and mix together with ground pork and garlic until well blended. Season with salt and pepper. Add egg, half of blueberries and cider.
Place stuffing in center of meat and roll meat around stuffing. Wrap in stomach lining and sprinkle with herbs. Brush a pan with butter and brown pork. Add broth. Place in a 350°F (180°C) oven and cook for 1 hour and 45 minutes to 2 hours, basting often.
Cream Sauce :
Sauté shallot in butter for 1 to 2 minutes; do not brown. Add white vermouth and reduce to three-quarters, then add cream and veal stock. Reduce to half. Add hot mustard and season with salt and pepper. At the last minute, add remaining blueberries.
Slice and serve with sauce, along with sautéed zucchinis or your choice of vegetables.
*Also known as caul fat. Before using, soak stomach lining in cold water for 30 minutes.
**Butter is used twice in this recipe.
Serves 6.
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