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Christmas Crackling Roast Pork with Fruit Mince Stuffing Balls
1.5kg New Zealand Shoulder or Leg Pork Roast, well scored
oil
salt
3 'green' apples (tart cooking apples such as Granny Smith
sage leaves
For the stuffing balls:
2 cups fresh bread crumbs
1 onion, peeled and finely chopped
2 tablespoons freshly chopped herbs such as parsley, sage, rosemary and /or thyme
½ cup Christmas fruit mince
½ cup diced apple
1 egg, beaten
Preheat the oven to 160oC-170oC. If you have a fan-forced or fan assist oven use this setting.
Weigh the pork roast and calculate the cooking time (1 hour per kg) unless you have a Roast Pork Thermometer.
Brush the well-scored rind with oil and sprinkle lightly with salt.
Insert a Roast Pork Thermometer into the thickest part of the meat avoiding contact with bone.
Halve apples and place skin side up on roasting rack with the sage leaves.
Place the roast on top and cook until the juices run clear when the meat is pierced or the thermometer reaches 71ºC.
Remove the roast from the oven and rest in a warm place for 10-15 minutes before carving.
For the stuffing balls, mix all ingredients together and shape into balls. Place around the roast 45 minutes before calculated cooking time is complete.
If your crackling has not crackled enough, remove the rind when the meat is cooked and place under a preheated grill until the crackling puffs and crisps. |
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