This perfect roast pork has crisp crackling on the outside and sweet cherry stuffing on the inside.
- Heat oil in a frying pan over medium- high heat. Add onion. Cook, stirring occasionally, for 5 minutes or until softened. Add pancetta. Cook, stirring, for 5 minutes or until browned. Add garlic. Cook for 1 minute. Remove from heat. Cool 10 minutes or until fragrant.
- Combine cherries, breadcrumbs, sage and cooled onion mixture in a bowl. Season with salt and pepper.
- Preheat oven to 250C/230C fan-forced. Remove string from pork. Unroll. Pat dry with paper towel. Place on a board, skin- side down. Slice crossways through thickest part of the meat, being careful not to cut the whole way through. Open pork out to form 1 large piece. Press stuffing over pork. Roll up pork to enclose stuffing. Tie up with kitchen string at 3cm intervals to secure. Place in a large flameproof roasting pan. Sprinkle with salt.
- Roast for 20 minutes. Reduce heat to 180C/160C fan-forced. Roast for a further 11⁄2 hours or until juices run clear when a skewer is inserted in centre of pork. Remove pork. Transfer to a plate. Cover loosely with foil. Set aside for 10 minutes to rest.
- Meanwhile, skim fat from pan, leaving 2 tablespoons pan juices. Place pan over medium-high heat. Add flour. Cook, stirring, for 2 minutes or until bubbling. Gradually add wine, stirring until smooth. Bring to the boil. Gradually stir in stock until smooth. Bring to the boil, stirring constantly. Boil for 3 to 4 minutes or until gravy is thick.
- Serve pork with gravy.
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