Danish roast pork with pickled prunes and cured cucumber
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled prunes 300g/10½oz prunes 250ml/9fl oz white wine vinegar 250g/9oz caster sugar 1 tsp black peppercorns 4 cloves 1 cinnamon stick 1 star anise For the cured cucumber 1 tbsp salt For the Danish roast …