Sunday roast just got even better with this delicious stuffed roast pork with crispy crackling.
- Preheat oven to 230C.
- Melt the butter and 2 teaspoons oil in a frying pan over medium heat. Add the onion, bacon and half the garlic. Cook for 5 mins. Add the prunes and cook for 2-3 mins. Remove from heat and stir in the breadcrumbs, pine nuts and parsley. Season. Set aside to cool completely.
- Untie pork and open to lie flat. Cut a horizontal slit in the thick end of the pork (don't cut all the way through). Place the stuffing along the centre of the pork and roll up to enclose. Use kitchen string to tie the pork crossways at 2cm intervals to secure. Place the pork, rind-side up, in a large roasting pan. Sprinkle with salt and massage it over the rind and into the cuts. Roast the pork for 40 mins or until the rind crackles.
- Reduce oven to 180C. Place the carrots, fennel and parsnips around pork. Combine the remaining oil, honey, lemon juice and garlic. Season and pour over the vegetables. Roast pork and vegetables for 45-50 mins or until pork and vegetables are cooked. Transfer the pork to a plate and set aside for 15 mins to rest. Slice and serve with roasted vegetables, steamed greens and pan juices.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set