Roast pork with prunes, sweet potatoes and mango chutney

Paired with the Lieutenant de Sigalas

Classic pairing

La bouteille du vin Le Château Sigalas Rabaud.

For two.

Roast pork with prunes.


  • 1/2 roast pork
  • 20 stoned prunes
  • 2 cloves garlic
  • 1/2 orange peel
  • 10 cl of white wine
  • 1/2 small jar of cream
  • 1 teaspoon dehydrated veal stock
  • Margarine
  • Pepper
  • Salt

Steps :

  1. Open the pork roast in half lengthwise and stuff it with prunes. Close it and resew it.
  2. Brown it on all sides, even the ends.
  3. Add the garlic cloves, the white wine, and the veal stock. Monitor the cooking for 1 hour and turn aroud the roast from time to time.
  4. Add the remaining prunes to the casserole, as well as the orange zest.
  5. Continue cooking for 30 minutes.
  6. Add the cream and wait for it to cook a bit
  7. Serve with sweet potatoes, baked in olive oil and coarse salt

Mango chutney


  • 1 green mango
  • 1/2 red chili peppers
  • 5 g fresh ginger
  • 16.5 g of raisins and unsalted dried fruits
  • 66.5 g of sugar
  • 5 cl of sherry vinegar (or other depending on availability)
  • 1/3 teaspoon of salt


  1. Cut the mangoes in half, remove the core, then peel them. Grate the fruit pulp then sprinkle with 2 teaspoons of salt and leave to drain for 30 minutes.
  2. Meanwhile, wash the peppers, cut them in half, remove the stem and the seeds, then chop the pepper roughly. Pass it on the electric grinder with a little vinegar, until you get a thin dough. Peel the ginger and chop it. Roughly chop the dried fruits. Keep aside.
  3. When the mango has sufficiently drained, press it with the back of a spoon to extract all the water.
  4. Pour the rest of the vinegar and sugar in a saucepan and place it on low heat.
  5. Cook while stirring until the sugar is dissolved, then add the mango and cook for another 5 or 6 minutes.
  6. Then add the chili paste and ginger and continue cooking for about ten minutes.
  7. At the end of this time, add more seasoning to your liking, then pour the raisins and dried fruits and mix.
  8. Cook for another 5 minutes, then remove from heat and let cool slightly.
  9. Put the hot chutney in pots .

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Nos autres vins à découvrir


Lieutenant De Sigalas


La Demoiselle de Sigalas


La Sémillante De Sigalas


Le 5 Sans Soufre Ajouté de Sigalas