Stuffed roast pork

Stuffed roast pork

By
From
Margaret Fulton Favourites
Serves
6-8
Photographer
Tanya Zouev and Armelle Habib

While making a television appearance in England, I exchanged recipes with Clement Freud, a relative of the famous Sigmund Freud. Clement was a colourful force to be reckoned with in England during the 1970s, often mixing food with television and debating talents.

Pork belly stuffed and roasted in this way has all the flavour of a more expensive cut and, best of all, it has lots of crunchy crackling. I have varied it over time, sometimes using chopped spinach and a good butcher’s pork sausage instead of mince, and dried apricots instead of prunes.

Creamy mashed or oven-roasted potatoes are a suitable accompaniment, or even just crusty bread. It’s also very good cold, sliced and served with salad.

Ingredients

Quantity Ingredient
1 x 1.25kg boned pork belly

Stuffing

Quantity Ingredient
2 onions, finely diced
4 see method for ingredients
garlic cloves, finely chopped
30g butter
2 cups fresh breadcrumbs
1/2 cup milk
8 prunes, pitted and chopped
500g minced pork
2 teaspoons each chopped thyme, sage and rosemary
salt and freshly ground black pepper
1/4 teaspoon grated nutmeg
1/2 lemon, grated rind

Method

  1. Ask your butcher to bone the pork belly and score the rind. With a sharp knife, cut a slit right through the centre of the meat to form a pocket for the stuffing. This is easier if you start cutting from the short ends, meeting in the middle, and leaving the long sides intact to hold the stuffing.
  2. To make the stuffing, cook the onions and garlic in the butter until softened, for about 5 minutes. Meanwhile, soak breadcrumbs in the milk until absorbed. In a large bowl combine breadcrumbs, prunes, minced pork, onions and garlic, seasonings and lemon. The stuffing needs only light handling; don’t compact it. Spoon the stuffing into the pocket in the pork.
  3. Preheat the oven to 230°C. Lightly grease a baking dish large enough to hold the pork lying flat and place the meat in it, skin-side up. Rub skin with a little salt and bake for 25–30 minutes, until the skin has blistered. Reduce heat to 190°C and continue cooking for a further 45 minutes.
  4. Remove the meat and place on a hot serving platter. Leave to rest for at least 5 minutes and then cut across into slices, taking a piece of crackling with each serving. Serve with gravy and creamy mashed potatoes.

Gravy

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. To make the gravy, pour off all but 11⁄2 tablespoons of fat from the pan, add 2 tablespoons of plain flour and stir over a medium heat until browned. Pour in 2 cups of stock and stir until thick and smooth. Season with salt and freshly ground pepper and pour into a gravy boat.

Creamy mashed potatoes

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Peel 6 medium potatoes and put into a saucepan of cold, lightly salted water to cover. Cook with the lid on the pan for about 15 minutes until the potatoes are easily pierced with a fork. Drain thoroughly, then shake the pan over the heat for a minute, until all surplus moisture has evaporated and the potatoes are quite dry. Mash with a potato masher or put through a potato ricer. Beat the potatoes with a wooden spoon until very smooth. Scald 1⁄2–1 cup of milk. Add 30 g of butter to the potatoes, then gradually beat in the hot milk until the potatoes are light and fluffy. Season with salt and freshly ground pepper.

To keep potatoes hot without spoiling

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Cook the potatoes as described above, then mash and press down well in a saucepan with a potato masher. Pack tightly, levelling the top. Add 30 g of butter, spoon about 4 tablespoons of hot milk over, cover with a tight-fitting lid and leave in a warm place. Before serving, beat well, adding more hot milk if necessary. The potatoes will keep this way for up to 20 minutes.
Tags:
Margaret
Fulton
Favourites
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again