The tiles turned against me at the Checkered Hazard, and I wasted my last stag on supper. Suckling pig in plum sauce, stuffed with chestnuts and white truffles. A man must eat.
-A Feast of Crows | Game of Thrones, George R.R. Martin
Creating a suckling pig would have been quite an experience. And while I would love to tackle it at some point, it wasn’t quite doable right now, as it probably won’t be for many of you. But instead of having to miss out on this delicious sounding meal, I decided I’d modernise it, making it perfect for your next Game of Thrones dinner party.
1kg pork (should make 11-12 pieces- enough for 3 serves)
Plum sauce (Makes 1 ½ cups)
6–7 plums, stones removed
3/4cup red wine
2.5 tsp honey
1/2 tsp pumpkin pie spice
1.5cups bread crumbs, packed
1/2cup chopped/ crushed chestnuts (use hazelnuts if you can’t get chestnuts easily)
100g butter, melt
you’ll also need twine for tie the meat
Place all the ingredients in a saucepan over medium heat and bring to a simmer. let it cook until the plums have broken down and are soft. Either mush with a fork, or puree with a hand blender for a smooth consistency.
Stuffing and Pork Parcels
Wash the pork steaks.
In a large bowl mix together all the stuffing ingredients.
Take a small handful of the stuffing, and squish it together and place it on the top 1/3 portion of the steak.
Roll the pork steak up and use the twine to tie the meat like you would a parcel.
preheat the oven to 220C.
Place the pork parcels on a wire rack on a roasting pan that has 2 cups of water in the bottom.
Spoon plum sauce over the pork parcels and roast for ~20-25 minutes. A cooking website states that you don’t hake to cook pork all the way through, pinkish in the middle is ok, and overcooking it is the worst thing you can do since it dries it out.