Porc au four from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 192) by Diana Henry

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

Accompaniments: Baked red onions

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 chilling for a few hours before cooking.

  • Zosia on February 25, 2016

    The timing worked perfectly resulting in moist and tender meat. I don't think the meat absorbed much flavour from the rub in the few hours it marinated (overnight probably would have been better) but the garlic, mustard and herb-infused drippings added plenty.

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