Wednesday, 16 December 2015

Kerrie Christmas 13 - Christmas Roast Pork

We have  a lot of people to lunch and for some of them Christmas is just not Christmas without roast pork. This is my festive version, filled with a red, white and green stuffing and crispy crackling. Loin of pork is usually more expensive, has paler meat and is easily overcooked. Leg of pork works just as well. I like to carve it into thick slices as the stuffing holds in better and thick slices can be cut in half so that they are easily picked up as people serve themselves.

Here's How

 Stuffing packed into pork.
 Tied to secure
Rind draped over the meat and ready to cook.

The skin/rind removed  and ready for carving.

Christmas Roast Pork
1 loin of pork or 1 leg of pork, boned
Small amount of oil
2 teaspoons salt
Festive Stuffing
2 cups breadcrumbs
½ cup cranberries
½ cup shelled pistachios
1 cup spring onions, chopped
2 eggs
½ teaspoon salt
½ teaspoon fresh ground black pepper

Make stuffing by combining all ingredients, add a little water if necessary.

Remove the rind/skin from the pork. Use a sharp knife and try to keep it in as big a piece as possible.

Optional, pour boiling water over the rind/skin of the pork and then dry with paper towel.

If using a loin of pork create a tunnel through the middle of the loin. The boned leg of pork will be open and allow you to stuff the pork.

Push or pack the stuffing into the pork. The boned leg will need to be tied with kitchen string.

Drape pork rind/skin over the stuffed meat.

Pour a small amount of oil over the pork and rub it into the rind and sprinkle with the salt.

Place in hot oven, 200 Deg C for thirty minutes and then reduce heat until pork is cooked. The size of the piece of pork will influence the cooking time and the loin will need less cooking time.

When cooked remove the pork from the oven, keep warm and allow the meat to rest for twenty to thirty minutes before carving.

Optional -If the rind/skin is not as crispy and crackling as you like
Remove the rind/skin from the pork and place on a tray. I like to cover the tray with kitchen parchment or foil. Return to a very hot oven and cook a further ten minutes or longer until as crisp as you like.

No comments:

Post a Comment