Remove the skin off the pork and make a pocket towards the bone. Mix the Maltese sausage, grated gbejna and the candied peel and stuff the pork with the mixture. Slice the nectarines and place them with the mixture, use toothpicks to secure. Mix the mustard with the oil and sage, pass the pork through and seal on high heat. In an oven proof dish slice the potatoes, add the stock, fennel seeds and the sealed pork. Cook in a hot oven for 1hour, basting occasionally, than uncover for the last 15 minutes.

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