Stuffed Roast Pork

Name: Stuffed Roast Pork
Cuisine: British
Ingredients: 3kg piece of boned belly pork attached to the loin, butterflied and rind scored; 1.5kg potatoes, such as Maris Pipers, thickly sliced; 1 onion, thickly sliced; 100ml white wine or cider; 100ml chicken stock or water; sea salt and black pepper; 3 tbsp finely chopped rosemary; 1 thyme sprig, leaves only, finely chopped; 1 garlic bulb, cloves peeled and crushed; 1 tbsp fennel seeds, crushed; 1 tsp chilli flakes; zest of 1 lemon; 50ml wine

Instructions

Known as porchetta in Italy, this pork dish has become a much-loved classic in Britain and a great alternative to turkey for a festive meal. Boning, butterflying and stuffing the pork like this means that the flavours go all through the meat, especially if you leave it to marinate in the fridge for a couple of days. A crackling good dish!

Updated at: Thu, 21 Nov 2024 21:04:33 GMT