Yet we have the chance to honour the Easter tradition of food for family, prepared and shared with love. Let’s clear the decks, make space and set a table fit for an Easter celebration.
Pork is so delicious, versatile and affordable, you can make a feast of the Easter Friday or Sunday lunch with our easy recipe below.
Taste the possibilities
Most flavours go well with pork but it is especially tasty when combined with something sweet like fruit.
Roast fruit Put whole fruit like small apples, pears, plums and figs in a roasting pan, brush with oil and sprinkle cinnamon sugar over. Roast until the skins are crisp and the fruit is tender.
Cheese and pork are excellent together.
Mustard is a classic accompaniment to pork. Mix a little honey and mayonnaise with mustard and serve it with the meat.
Herbs such as fresh sage and coriander impart fabulous flavour, while spices like star anise, ginger, cinnamon sticks and cardamom are perfect with pork.
Don’t overcook pork – it’s ready when the meat just turns white. Because of its low fat content inside the meat fibers, and because the fat is on the outside, pork becomes dry when overcooked.
Stuffed leg of pork
Though you are not going to share this Easter with lots of family and friends, you can still spoil your closest loved ones with a proper feast. Nothing can be more special than a stuffed leg of pork, filled with fruit, nuts and cheese. Apples, blue cheese and beer go beautifully with a leg of pork.
In the same time you can bulk up and save time on cooking as any leftovers can be used in plenty of ways. See our tips box.
Preparation: 20 Min | Cooking: 1½ Hours | Serves 6
1 leg of pork (about 2kg), deboned with rind intact (Ask the butchery staff to debone it for you)
salt and freshly ground black pepper
250ml (1c) white breadcrumbs
30ml (2T) chopped fresh sage
30ml (2T) fresh thyme
60ml (¼c) blue cheese, crumbled
125g pitted prunes
60ml (¼c) chopped nuts
3 red onions, peeled and cut into wedges
6 green apples (cored but not peeled), quartered
7ml (1½t) mustard powder
1 bottle (340ml) cider
sprigs of fresh thyme and sage
- Preheat the oven to 160°C.
- Put the pork leg on a work surface, rind facing down. Season the meaty side with salt and freshly ground pepper.
- Mix the stuffing ingredients and spoon the mixture on top of the meat. Fold over and secure with string.
- Rub the rind with coarse salt.
- Place the onions and apples in a roasting pan and put the rolled leg on top.
- Mix the mustard and cider and pour the mixture around the leg. Arrange the herb sprigs on top. Bake for 25 minutes for every 500g plus 20 minutes extra or until the meat is done and the rind is crisp.
- Transfer the meat to a platter and arrange the onions and apples around it.
- Over heat, reduce the pan juices until syrupy and stir in a dollop of yoghurt. Serve with the leg.
- Leg of pork (on the bone) – most affordable and versatile meat
- Shoulder/neck – the most tender and juiciest cut. It can be portioned into steaks or used whole (stuffed and roasted in the oven or in a pot). This is the best cut for Asian dishes and for kebabs.
- Rump steaks (porterhouse steaks are cut from the same section)
- Goulash cubes (from the leg)
- Pork rashers
- Pork loin strips
- Lean mince
- Loin chops
- Spare ribs (although not expensive per kilogram, you need a lot per serving)
- Rib chops
- Pork belly