With this one from the Herald Sun ‘Second time around’ column, there’s a combination of two great things – ham and barbeque. Or maybe it’s three if you add in fresh pineapple………..
I’ve already posted a recipe for Pumped Leg of Lamb, but instead of boiling the meat this recipe bakes it in dough and then coats it with a marmalade glaze. That makes it a bit more work, but the result could be quite good. Although the original recipe suggests either mutton or lamb, pork would also work very well.
I think this recipe, published by the Women’ Weekly in 1974, shows how differently we buy meat these days – no need to ask the butcher to remove the bones, its already done for you now. That’s great, but I don’t like the way its wrapped in netting. I find that it sticks to the crackling and is hard to get off. Laying the meat out, stuffing it and then tying it with cooking string like this recipe suggests is a much better idea. I’ve included the apple sauce recipe although it’s not like Mum’s version. She left out the cloves and lemon and always put a knob of butter in after she’d pureed it.
This “Real Chinese Taste” Sweet and Sour Pork was a free recipe handed out by Amoy Genuine Chinese Food sometime in the 70s. No mention is made of cooking it in a wok as I doubt that any non-Asian cooks had one or in fact even knew what one was. Guess Amoy thought they’d better just stick with a frying pan.