Roast pork with cheese and cured ham (Varkensgebraad op z'n Ardeens / Roti de porc a l'Ardennaise) from The Taste of Belgium (page 174) by Ruth Van Waerebeek

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Belgian endives Flemish style (Witloof op zijn Vlaams 1 / Chicons a la Flamande 1); My mother's salsify with mustard (Schorseneren met mosterd / Salsifis a la facon de ma mere); Parsleyed new potatoes (Nieuwe aardappelen met peterselie / Pommes de terre nouvelles au persil)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 2.5 hours to prepare. Can substitute dried thyme for thyme, and prosciutto di Parma for jambon d'Ardennes. Can use the book's "Marie's beef broth (Marie's vleesbouillon / Fond blanc de boeuf)".

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