Roast pork with pineapple and fig relish

Roast pork with pineapple and fig relish

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


6 people


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:

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To roast the meat

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


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

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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