Roast Pork with Apricot and Mustard Stuffing

Fruit based flavours go well with pork, especially when cooked together with the roast. You'll need to buy your own pork belly and roll up the joint yourself. It is a little more work than buying it ready rolled, but it may save you some money.

The cooking method is really similar to roast pork joint except for the rolli-and-tie part.

Ingredients:

  • 600g pork belly with skin
  • 2 tabelspoons chopped dried apricot
  • 2 tablespoon whole grain mustard
  • 2 tablespoons malt vinegar
  • 2 tablespoons vegetable oil
  • 2 teaspoons ground sea salt
  • 1 teaspoon dried thyme
  • Unwaxed kitchen string, forr tying the pork

Preparation:

  1. Clean the surface of the prok belly and carefully score the skin in a criss-cross pattern. Make sure the score marks cover the skin surface completely.
  2. Mix the chopped apricot and whole grain mustard together to make the stuffing.
  3. Butterfly the pork by slicing it lengthway, from the side. Lay the butterflied meat flat, skin side down; spoon the stuffing along the centre and spread out evenly on the meat, leaving about 2 cm margin all round.
  4. Carefully roll the meat up starting from the end without the skin. Starting from the centre, use unwaxed white kitchen string to tie it up securely. Continue to tie at 2cm intervals to both ends.
  5. Place the pork skin side up on an oven rack in the sink and pour hot boiling water over the skin for a couple of minutes.
  6. Leave it to cool and pat dry completely. Mix the rest of the ingredients together in a bowl and rub it all over the pork, especially inside the openings on the skin. Leave it in the refrigerator overnight, uncovered.
  7. On the day of cooking, preheat the oven to 150°C/fan 130°C.
  8. Place the pork on a rack over a roasting tin and pour a cup of water into the tin. Losely cover the tin with foil and cook for about 50-55 minutes.
  9. Remove the foil and increase heat to 220°C/fan 200°C, continue to cook for another hour until skin crackled nicely.
  10. Remove from oven and leave to rest for half an hour before serving.
  11. To make the gravy, mix the juice from the roasting tin with a glass of red wine and 1 tablespoon of flour in a saucepan, cook on medium-low heat till thicken. Season as you wish.
  12. Serve with apple sauce and gravy, with roast potatoes and/or other vegetable.
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Versatility Note:

  1. Try getting a rectangular shaped pork belly so that you can make sure there is not much skin towards the bottom when it is rolled up.
  2. The amount of stuffing used is totally up to you, you can alter it as you like it.
  3. If you don't have a roasting tin and rack set, you can cut 4-5 large onions in halves and line the roasting tin with them as a trivet for the pork to sit on. When the roast is done, you can serve the onions as part of the vegetable too as they would have absorbed a lot of tasty juice from the meat.
  4. Cooking time for pork is depending on weight. So multiply the cooking time by its weight to work out the total cooking time.
  5. Do not throw away the water you boiled the vegetables (except potatoes) in, mix it with the meat juice when making the gravy. It adds more taste to the gravy.
  6. If you don't have kitchen string, try using the finest parcel string.