Roast pork with pineapple and fig relish

Total time: 2hr 50m
Preparation Time: 30m

For 6 people

Nutritional Information

Contains 621 Kcal, 48g Protein, 20g Carbohydrates, 37g Fat


  • To roast the meat
  • 1.5 kg roast pork (Ticino pork)
  • 1.5 tsp salt
  • a little pepper
  • 1 dl meat bouillon
  • Relish
  • 1 tbsp oil
  • 2 onions, finely chopped
  • 1 red chilli, deseeded, finely chopped
  • 100 g dried figs, diced
  • 1 baby pineapples (approx. 400 g), peeled, crown and stalk removed, diced
  • 2 tbsp sugar
  • 0.25 tsp salt
  • 1 dl white wine
  • 2 tbsp lemon juice
  • 2 tbsp coriander (or flat-leaf parsley), finely chopped

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  • To roast the meat

    Heat a roasting tin in the middle of an oven preheated to 220°C. Season the pork, place in the hot roasting tin, cook for approx. 20 mins. Pour in the stock. Turn the oven down to 180°C and roast for approx. 2 hrs. Baste the meat with the cooking juices from time to time. Pour in a little more stock, if necessary.
  • Relish

    Heat the oil and briefly sauté the onions, pineapple, figs and chilli. Add the sugar and salt, cook for a further 3 mins. Pour in the wine and lemon juice, bring to the boil. Reduce the heat, simmer for approx. 15 mins. Leave to cool. Mix the coriander into the relish just before serving. Carve the meat, serve with the relish.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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