for 6 person

To roast the meat

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

Relish

1 tbsp	oil
2	onion, finely chopped
1	baby pineapple (approx. 400 g), peeled, crown and stalk removed, diced
100 g	dried fig, 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

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.

Relish

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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