Cooking Time: 2 hrs 50 mins
Nutrition Information per serving
Nutrition: Kcals 773, Fat 30.6g, Protein 83.7g, Sugar 6.8g, Salt 1.2g Carb 41.6g
- 2 kg Specially Selected Pork shoulder, boned and skin deeply scored.Salt and pepper
- For the stuffing:
- 1 medium leek, washed and thinly sliced
- 1 tbsp olive oil or butter
- 1 stick celery, finely chopped
- 150 g white breadcrumbs (made from day-old bread that has lost some of its moisture)
- 75 g walnuts, chopped
- 60 g 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
- For the roast potatoes:
- 1 kg floury potatoes, peeled and cut into large chunks, par-boiled for 7or 8 minutes in lightly salted boiling water, then drained.
- For the gravy:
- 100 ml white wine or cider
- 300 ml pork or chicken stock
- 100 ml water
- 1 tbsp Dijon mustard
1.Pre-heat the oven to 220 C/ 200 C Fan / Gas Mark 7
2. Gently saute 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.
3. 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.
4. Place the meat in a roasting tin, join facing down, 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.
5. Roast in the hot oven for about 30 minutes before reducing the heat to 170 C/ 160 C fan/ gas mark 4, continue cooking for another 2 hours or so 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, and allow the meat to rest while you make the gravy.
6. 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
7. Serve the meat cut into thicket slices, making sure everyone gets some stuffing, with vegetables and a spoon of gravy.