Belly pork cut affords you crisp crackling, juicy tender pork inexpensively. The cherry and almond stuffing is a sensational match with the pork. For a meatier cut, try a boned shoulder of pork.
Ingredients
- 1 cup fresh white or wholemeal breadcrumbs
- ½ cup sliced almonds, toasted
- ½ cup dried, glace or chopped fresh cherries
- 3-4 pieces crystallised ginger, finely chopped
- 75 grams butter, softened
- grated or shredded rind one orange
- 1 teaspoon ground allspice or mixed spice
- 2½ kilogram piece belly or pork, well-scored or 2½ kilogram boned shoulder of pork
- 2 tablespoons oil or lemon juice
- 1 tablespoon salt
Method
- Preheat the oven to 220ºC. Place a rack in a roasting dish.
- Mix together the breadcrumbs, almonds, cherries, ginger, butter, orange rind and allspice or mixed spice. Place the pork skin side down on a chopping board and mould the filling into the centre of the pork.
- Bring the pork together to enclose the stuffing and secure with string or skewers.
- Place on a rack. Drizzle the skin with the oil or lemon juice and rub the salt into the skin.
- Place in the preheated oven for 15 minutes.
- Lower the temperature to 170ºC and cook for a further 1¼-1½ hours. The crackling should be crisp and the meat cooked. When the thickest part of the meat is pierced with a meat fork the juice should run clear, if pink continue cooking. If using a pork temperature thermometer, the meat should be 71ºC.
- Remove the roast from the tray, place on a plate, cover and set aside to rest for 10-15 minutes while making the Cherry Gravy. The resting time ensures the pork will be tender when carved.
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