Beam Pig

Ingredients

• 1 kg ribs (from the breast or thick pork rib)
• 3 Boskop apples
• 100 g raisins
• 2 tbsp breadcrumbs
• 1 tsp dried marjoram
• 1 tsp sugar
• 1 Carrot
• 2 onions
• 3 prunes
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Soak the raisins in lukewarm water.

2. 2.

   Peel the carrot and cut it lengthwise into quarters.

3. 3.

   Peel the apple, quarter it, remove the core, slice. Mix with raisins, breadcrumbs, marjoram, sugar and a pinch of salt in a bowl, then fill the meat pouch (but only 3/4 full or it will burst while braising), stitch the pouch closed.

4. 4.

   Place the roast with the pouch facing up in a roasting pan, pour one cup of hot water over it and put it in a preheated oven at 220°C. Add onions, carrot and prunes to the pan.

5. 5.

   After about 30 minutes reduce the heat to 160°C and braise uncovered for another 30 minutes, then cover and continue braising for an additional 30 minutes. Occasionally add hot water and spoon some of the roasting liquid over the meat.

6. 6.

   Remove the Beam Pig and keep it warm on a plate in the turned-off oven. Reduce the pan drippings with a little water and broth, season with salt and pepper. Slice before serving. Serve with potatoes or your choice of side.