date:Dec 18, 2012
you are ready to slice the pork, remove it to a board and warm the gravy (removing the onion bits) if it's cooled. Cut the meat into approximately 2cm/1inch slices, or in other words, thick enough for the slices to keep their shape and hold the filling. This size joint should give you 10 good slices.
9. Arrange these sturdy slices on a bed of rocket with the gravy served separately in a little sauce boat, or just sit them on a warm plate and pour over them a little gravy or any extra juices th