Monday, 2 April 2012

Easter - Bacon and Sage Stuffed Pork

I hear a lot about how "back in the day" every Sunday (most likely after church) family would come over and there was a roast for lunch.

My family did this for a little while, until we all just got too busy, or too far away. Sadly now the roast lunch or dinner with all the trimmings is saved for special occasions.
Easter is one of those days. I look forward to it because it's a chance for my family to get together (minus a few) and enjoy a great day together.
Here is a delicious recipe for, in my opinion, the best roast pork ever!
2kg rolled loin of pork
1 medium brown onion - diced
2 cloves garlic - crushed
2 rashes of bacon - diced
1 1/2 cups fresh bread crumbs
2 tbl spoons fresh sage - chopped
1 egg - lightly beaten
2 tbl spoons olive oil
2 tsp salt
4 medium pink lady apples
1. Pre heat oven to 230°C/210°C fan-forced. Melt butter in a frying pan over medium high heat. Add the onion, garlic and bacon. Cook, stirring, for 3-4 minutes or until onion has softened. Remove pan from heat and allow to cool slightly. Add the sage, breadcrumbs and egg. Mix until well combined.
2. Remove string from pork and unroll. Place on a board, skin side down. Slice cross ways through the thickest part of the meat without cutting all the way through to form one large piece. Lay the stuff in a wide row in the cut side of the loin. Roll the pork back up to enclose the stuffing. Tie with kitchen string at intervals to keep secure. Rub with oil and salt. Place in a large roasting pan.
3. Roast for 20 minutes or until the skin starts to turn golden. Reduce heat to 180°C. Roast for a further 2 hours or until pork is golden and juices run clear when pierced. Add the apple into the pan for the last 15 minutes of cooking.
4. Remove from the oven. Stand, covered loosely with foil, for 10-20 minutes. Slice and serve.

Tips for perfect crackling:
*Pour boiling water over the skin
*Make sure you dry the skin well using paper towel or if need be a hair dryer
*Liberally cover in salt

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