Roast Pork with Prunes, Sweet Potatoes, and Mango Chutney

Paired with Lieutenant de Sigalas

Classic Pairing

• For two.

Roast Pork with Prunes.

Ingredients:

• 1/2 pork roast
• 20 prunes pitted if possible.
• 2 garlic cloves
• 1/2 orange zest
• 10 cl white wine
• 1/2 small jar of cream
• 1 teaspoon veal stock dehydrated
• Margarine
• Pepper
• Salt

Steps:

1. Slice the roast in half lengthwise and stuff it with prunes. Close and tie it back up.
2. Brown it on all sides, including the ends.
3. Add the garlic cloves, white wine, and veal stock. Monitor the cooking for 1 hour, turning the roast occasionally.
4. Add the remaining prunes around the roast in the pot, along with the orange zest. Continue cooking for 30 minutes.
5. Add the cream and let it come to a quick boil.
6. Serve with sweet potatoes slow-roasted in olive oil and coarse salt.

Mango Chutney.

Ingredients:

• 1 green mango
• 1/2 fresh red chili pepper
• 5 g fresh ginger
• 16.5 g raisins and unsalted dried fruits
• 66.5 g sugar
• 5 cl sherry vinegar (or another type if unavailable)
• 1/3 teaspoon salt

Steps:

1. Cut the mangoes in half, remove the pit, then peel them. Grate the fruit pulp using a coarse grater over a sieve, sprinkle with 2 teaspoons of salt, and let it drain for 30 minutes.
2. Meanwhile, wash the chili peppers, cut them in half, remove the stems and seeds, and chop the flesh coarsely. Blend it into a fine paste with a bit of vinegar using an electric grinder. Peel and chop the ginger. Chop the dried fruits coarsely and set aside.
3. Once the mango has drained, press it with the back of a spoon to remove excess liquid and set aside.
4. Pour the remaining vinegar and sugar into a saucepan and heat gently, stirring until the sugar dissolves. Then add the mango and cook for another 5 to 6 minutes.
5. Next, add the chili paste and ginger, and cook for about 10 more minutes.
6. After this time, adjust the seasoning, then add the raisins and dried fruits, mixing well. Let it cook for another 5 minutes, then remove from heat and allow to cool slightly. Pour the warm chutney into jars.

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