This roast pork is fit for a family feast or a winter warmer dinner party.
Recipe and image supplied by Quality Meat Scotland.
SERVES: 6-8 PREP: 20 mins COOK: 2 hrs 40 mins
You will need some string or 3 or 4 metal skewers to secure the joint, baking parchment and 8 cocktail sticks
• 2kg Specially Selected Pork shoulder, collar or leg/gigot boned and skin deeply scored
• Salt and pepper
• 1 medium leek, washed and
• thinly sliced
• 1 tbsp olive oil or butter
• 1 stick celery, finely chopped
• 150g white breadcrumbs
• 75g walnuts, chopped
• 60g raisins or sultanas, soaked
• in the juice of a small orange
• 2 tbsp finely chopped fresh
• sage (or 2 tsp dried sage)
• Handful fresh parsley, chopped
• A little milk to bind, if needed
• Preheat the oven to 220°C.
• Gently sauté the leek in the oil or butter for about 5 minutes until softened and transparent, add the celery and cook for a further 2 minutes.
• Mix with all the rest of the stuffing ingredients, except the milk which you will only need to add if the stuffing seems too crumbly.
• Moisten with a little milk if necessary.
• Season to taste with salt and pepper.
• Open out the boned meat, skin side down and spoon the stuffing onto the meat.
• Roll up neatly but not too tightly, so the stuffing won’t be squeezed out during cooking.
• Secure with skewers or tie at intervals with string. To stop the cut, stuffed sides of the meat from over browning, place a double layer of baking parchment or oiled foil over the stuffing and secure with cocktail sticks.
• Place the meat in a roasting tin, skin facing up, pat the skin dry with kitchen paper then rub all over with salt and pepper making sure it gets into contact with the fat layer in order to make good crackling.
• Roast in the hot oven for about 30 minutes before reducing the heat to 170°C, continue cooking for another 2 hours or so or until cooked to your liking.
• Add the par-boiled potatoes to the meat tin for the last hour of cooking, turning occasionally.
• Transfer the pork and potatoes to a warm serving dish, cover with foil, allow the meat to rest while you make the gravy.
• Pour off any excess fat from the pan, add the wine and the stock and stir up all the sticky bits from the base of the pan, add the water.
• Heat to just below boiling point and reduce the liquid by half, add the mustard to thicken the gravy and check the seasoning.
• Cut into thickish slices, making sure everyone gets some stuffing, with vegetables and a spoon of gravy.
• Kcals 773
• Fat 30.6g
• Protein 83.7g
• Sugar 6.8g
• Salt 1.2g
• Carb 41.6g