Succulent roast pork with sweet ‘mammee apples’ are the perfect tropical dish inspired by the lost boys of Neverland! This recipe uses apricots in place of mammee apples which are difficult to find outside of their native home.
Neverland Inspired Recipe Series
Embark on a culinary journey to Neverland with our enchanting recipe series inspired by Peter Pan! Indulge in a feast fit for grown-ups or a whimsical Disney themed dinner party, as we bring to life the delectable descriptions from JM Barrie’s book and the magical imagery from the beloved Disney movie. Join us for a taste of adventure and nostalgia in every bite.
The Lost Boys’ Cuisine
In Neverland, where time stands still and imagination reigns, the lost boys’ culinary prowess knows no bounds. Inspired by the exotic allure of the tropical mammee apple and their adventurous spirit, the lost boys have crafted a succulent pork rib roast that’s a feast fit for even the most daring of pirates.
Their chief food was roasted breadfruit, yams, cocoa-nuts, baked pig, mammee-apples, tappa rolls and bananas, washed down with calabashes of poe-poe; but you never exactly knew whether there would be a real meal or just a make-believe, it all depended upon Peter’s whim.
Peter and Wendy by JM Barrie
A tropical fruit native to the Caribbean, Central and South America, mammee apples are sweet with a flavour profile similar to apricots, peaches, and pumpkin. They can be difficult to source outside their native regions with apricots making a suitable alternative.
Transport yourself to the whimsical world of Neverland with every tender bite of this ‘mammee apple’ roast pork on a culinary escapade that promises to tantalize your taste buds and ignite your imagination.
Ingredients
Pork rib roast: A pork rib roast is taken from the rib section of the pig and has more marbling than a pork loin roast. The higher fat content in a rib roast leads to a more tender and juicy roast. If you aren’t able to source a pork rib roast then you can use a boneless loin roast. You may have to adjust the cooking time.
Apricot: Apricots in two forms stand in for the tropical and hard-to-source mammee apples. Dried apricots are roasted alongside the pork while a tangy apricot glaze is brushed over the succulent roast.
Apples: I like to use gala apples for this dish but you can use your favourite apple instead.
How to make the Lost Boys’ Roast Pork with ‘Mammee-Apples’
Brine the pork rib roast
Prepare the brine for the pork. In a saucepan combine 1 litre of water with the kosher salt, brown sugar, bay leaves, peppercorns, cloves, star anise, and cinnamon stick. Heat over medium high until the salt and sugar are dissolved. Remove from the heat and add the remaining water. Allow the brine to cool before using.
Tie the pork roast with twine to keep it in a compact shape. Place the pork in a deep container. Cover with the cooled brine and refrigerate for at least 6 hours or for up to 24 hours.
Roast the pork roast
Preheat the oven to 400°F. In a small bowl stir together the kosher salt, dried thyme, allspice, garlic powder, and pepper. Remove the pork rib roast from the brine and pat dry. Rub the pork with 1 tablespoon olive oil and the spice mixture.
Heat the remaining olive oil in a wide skillet or braiser over medium high heat. Add the pork roast and sear on all sides until golden brown. Remove from the heat. Set the pork aside.
In the braiser or a roasting pan, scatter the sliced onions, apples, and dried apricots. Nestle the pork roast on top of the fruit. Pour 1 cup chicken broth in the pan and then place the pork in the oven to roast.
Make the apricot glaze
In a small saucepan melt the butter over medium high heat. Add the apricot jam, apple cider vinegar, kosher salt and allspice. Heat until the jam is melted. Whisk together and then remove from the heat.
Glaze the pork roast
Continue roasting the pork until it reaches an internal temperature around 130°F. Remove the pork from the oven and brush generously with the apricot glaze. Continue roasting, brushing with the glaze once or twice more, until the pork reaches a final internal temperature of 150°F. Be sure to reserve 2 to 3 tablespoons of the glaze for the sauce.
Serve the Lost Boys’ Roast Pork with ‘Mammee-Apples’
Remove the pork roast with apricot glaze to a plate and tent loosely with foil. Place the braiser or roasting pan on the stove over medium heat. Add the remaining chicken broth along with the reserved apricot glaze. Bring to a simmer and allow the pan juices to boil and reduce. Taste and season with kosher salt as needed. Once the sauce has reduced and thickened slightly, remove from the heat.
Slice the pork and arrange on a serving platter. Spoon the fruit and pan sauce over the pork to serve and enjoy!
More Recipes from Neverland
- Neverland Cocktail: Second Star to the Right
- Mermaid Scallops with Seaweed Butter
- The Lost Boys’ Baked Yams with Coconut Butter and Spicy Macadamia
- Captain Hook’s Salted Codfish Fritters
The Lost Boys' Roast Pork with 'Mammee Apples'
Ingredients
Spiced Brine
- 3 L water divided
- 1 cup kosher salt
- ½ cup brown sugar packed
- 6-8 whole peppercorns
- 3-4 bay leaves
- 8-10 whole cloves
- 2 star anise
- 1 cinnamon stick
Roast Pork with 'Mammee Apples'
- 3 - 3½ lb pork rib roast
- 1 tsp kosher salt
- ½ tsp dried thyme leaves
- ½ tsp allspice
- ¼ tsp garlic powder
- ⅛ tsp pepper
- 3 tbsp olive oil divided
- 1 onion sliced
- 2 apples sliced
- ¾ cup dried apricots
- 1 ½ cups chicken broth divided
'Mammee Apple' Apricot Glaze
- 2 tbsp butter
- ½ cup apricot jam
- 1 tbsp apple cider vinegar
- ½ tsp kosher salt
- pinch allspice
Instructions
Brine the Pork
- In a saucepan combine 1 L of water with the kosher salt, brown sugar, bay leaves, peppercorns, cloves, star anise, and cinnamon stick. Heat over medium high until the salt and sugar are dissolved. Remove from the heat and add the remaining water. Allow the brine to cool before using.
- Tie the pork roast with twine to keep it in a compact shape. Place the pork in a deep container. Cover with the cooled brine and refrigerate for at least 6 hours or for up to 24 hours.
Roast the Pork
- Preheat the oven to 400°F. In a small bowl stir together the kosher salt, dried thyme, allspice, garlic powder, and pepper. Remove the pork rib roast from the brine and pat dry. Rub the pork with 1 tablespoon olive oil and the spice mixture.
- Heat the remaining olive oil in a wide skillet or braiser over medium high heat. Add the pork roast and sear on all sides until golden brown. Remove from the heat. Set the pork aside.
- In the braiser or a roasting pan, scatter the sliced onions, apples, and dried apricots. Nestle the pork roast on top of the fruit. Pour 1 cup chicken broth in the pan and then place the pork in the oven to roast.
- In a small saucepan melt the butter over medium high heat. Add the apricot jam, apple cider vinegar, kosher salt and allspice. Heat until the jam is melted. Whisk together and then remove from the heat.
Glaze the Pork
- Continue roasting the pork until it reaches an internal temperature around 130°F. Remove the pork from the oven and brush generously with the apricot glaze. Continue roasting, brushing with the glaze once or twice more, until the pork reaches a final internal temperature of 150°F. Be sure to reserve 2 to 3 tablespoons of the glaze for the sauce.
- Remove the pork roast with apricot glaze to a plate and tent loosely with foil. Place the braiser or roasting pan on the stove over medium heat. Add the remaining chicken broth along with the reserved apricot glaze. Bring to a simmer and allow the pan juices to boil and reduce. Taste and season with kosher salt as needed. Once the sauce has reduced and thickened slightly, remove from the heat.
- Slice the pork and arrange on a serving platter. Spoon the fruit and pan sauce over the pork to serve and enjoy!
If I could give this dish a 10, I would. The flavors are incredible and the pork was so tender and delicious. I can’t wait to make more recipes from Neverland! A million thank yous!
Thanks Andrea, I’m so glad that you enjoyed it! Let me know if you make any more Neverland recipes 🙂