1 oz (25 g)
(all-purpose) plain flour
Trim the pork fillets of any excess fat. Lay on a board and,
using a sharp knife, slice almost in half lengthways. Open each
fillet out flat and flatten a little more by beating with a rolling
pin or meat mallet. Season with salt and pepper.
Mix together the breadcrumbs, lemon rind and juice, oil and
sage. Spread evenly over each fillet. Fold back in half and secure
at 2.5 cm (1") intervals with string.
Melt the butter in a frying pan. Add the stuffed fillets with
the onion and brown lightly on all sides.
Transfer the fillets and onion to the stoneware pot and add the
Cover and cook on Low for 6-8 hours or High for 3-4 hours.
Thirty minutes before serving, lift out the meat and remove the
Mix the butter with the flour to make a paste. Add in small
pieces to the sauce, stirring well, and cook until thickened. Taste
and adjust the seasoning. Return the meat and baste well with the
sauce. Reheat thoroughly before serving.
Serve the meat, sliced thickly, on a bed of plain boiled rice.
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