A family favourite of roast pork with crunchy crackling and stuffed with a heady combination of grapes, pistachio and cinnamon.
- Melt butter in a frying pan over medium heat. Add onion. Cook, stirring, for 10 minutes or until softened. Add garlic and cinnamon. Cook, stirring, for 1 minute or until fragrant. Transfer to a heatproof bowl. Cool for 5 minutes. Add breadcrumbs, pistachios and parsley. Chop 150g of the grapes. Cut remaining grapes into small bunches and reserve. Add chopped grapes to breadcrumb mixture. Season with salt and pepper. Stir until combined.
- Preheat oven to 250C/230C fan-forced. Remove string from pork. Unroll. Pat dry with paper towel. Place on a board. Score rind at 2.5cm intervals. Place pork, skin-side down, on board. Slice crossways through thickest part of the meat, being careful not to cut the whole way through. Open out to form 1 large piece. Press stuffing over pork. Roll up to enclose. Tie with kitchen string at 3cm intervals to secure. Place on a lightly greased wire rack in a large flameproof roasting pan. Sprinkle with salt.
- Roast for 20 minutes. Reduce heat to 180C/160C fan-forced. Roast for a further 1 hour 30 minutes or until juices run clear when a skewer is inserted into centre of pork. Transfer pork to a plate. Cover loosely with foil. Set aside for 10 minutes to rest. Discard any excess fat from pan.
- Melt extra butter in pan over medium-high heat. Add eschalot. Cook, stirring, for 5 minutes or until softened. Add flour. Cook for 1 minute. Stir in madeira. Bring to a simmer. Simmer for 2 minutes. Stir in stock. Add thyme sprigs. Bring to the boil. Reduce heat to low. Add reserved bunches of grapes. Simmer for 5 minutes or until sauce thickens slightly and grapes are just starting to collapse. Season with pepper.
- Remove and discard string from pork. Slice pork. Serve with grape sauce.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set