Succulent roast pork with crispy cracklin is perfectly paired with these individual portion-sized stuffing cups.
- Preheat oven to 230C. Cook potatoes in a saucepan of salted boiling water for 12 mins or until just tender. Drain and return to the pan. Shake the pan to scuff the edges of the potatoes.
- Meanwhile, combine salt and 1 tablespoon of the thyme in a small bowl. Drizzle pork with 1 tablespoon of the oil. Sprinkle with salt mixture and rub over the pork and into the cuts. Place pork in a baking tray and roast in the oven for 30 mins or until the rind crackles.
- Toss potatoes in remaining oil and thyme and arrange around the pork. Reduce the oven temperature to 180C and roast for a further 1 hour and 40 minutes or until pork is cooked through. Rest pork, covered, for 30 mins.
- While the pork is roasting, make the pear and cranberry stuffing cups. Heat 20g of the butter in a large frying pan over medium heat. Add the onion and cook for 3 mins. Add the garlic and pear. Cook, stirring for 2 mins. Add remaining butter and cook for 2 mins or until melted. Place breadcrumbs, macadamias, cranberries and parsley in a large bowl. Add onion mixture and stir well to combine. Cool for 5 mins. Stir in egg. Divide among eight 1/3 cup (80ml) lightly greased muffin pans, pressing the mixture firmly. Bake for 15 mins or until golden.
- Heat gravy following packet directions. Slice pork and serve with stuffing cups, roast potatoes, steamed beans and gravy.
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