foodies
BBC Good Food Member since 23 January 2008
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18 September 2009
"I had a large piece of belly pork lurking in the freezer and half a punnet of Victoria plums languishing in the fridge. This was the perfect recipe to use them up. I kept the pork in one piece but otherwise followed the cooking method. I only needed 500 ml stock and had to add 2 tablespoons of redcurrant jelly to counteract the acidity of the fruit. It was absolutely delicious with a thick plummy sauce. this is a recipe I will definitely make again. I think it would also work well with beef and could be adapted for chicken portions."
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