Roast pork with pineapple and fig relish

Roast pork with pineapple and fig relish

Total: 2 hr 50 min. | Active: 30 min.
Nutritional value / person: 621 kcal
, Fat: 37 g
, Carbohydrate: 20 g
, Protein: 48 g


6 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To roast the meat

1 ½ kg roast pork (Ticino pork)
1 ½ tsp salt
a little pepper
1 dl meat bouillon


1 tbsp oil
2 onions, finely chopped
1 baby pineapple (approx. 400 g), peeled, crown and stalk removed, diced
100 g dried figs, diced
1 red chilli, deseeded, finely chopped
2 tbsp sugar
¼ tsp salt
1 dl white wine
2 tbsp lemon juice
2 tbsp coriander (or flat-leaf parsley), finely chopped
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How it's done

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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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