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Chargrilled capsicum and cashew stuffed roast pork
Chargrilled capsicum and cashew stuffed roast pork
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Prep Time:
30 minutes
Cook Time:
140 minutes
Total Time:
170 minutes
Irresistibly crispy outside, succulently tender inside, this roast pork is bursting with flavor.
Ingredients:
  • 100g bought chargrilled capsicum, finely chopped
  • 110g (1/2 cup) microwave brown rice
  • 45g (1/4 cup) dry-roasted cashews, finely chopped
  • 1 shallot, ends trimmed, thinly sliced
  • 40.00 ml chopped fresh coriander
  • 2.5kg boned rolled loin of pork, string removed
  • 14.40 gm sea salt flakes
  • makrut lime leaves, to serve
  • 1.6kg Kent pumpkin, unpeeled, halved, deseeded, cut into 3cm-thick slices, cut into thirds crossways
  • 5 small Packham or William pears, halved lengthways, cored
  • 625ml (2 1/2 cups) port
  • 625ml (2 1/2 cups) chicken style liquid stock
Instructions:
  • Preheat your oven to 230°C. Mix together the capsicum, rice, cashews, shallot, and coriander in a bowl. Season with pepper to taste.
  • Lay the pork, skin-side up, on a tidy work surface. With a sharp knife, make 2cm-apart crosswise cuts on the skin down to the fat layer. Flip the pork over and create a lengthwise incision on the thicker end. Open the pork flat. Spread the capsicum mixture down the middle. Roll the pork from the thick end to cover the filling. Secure at 2cm intervals with unwaxed white kitchen string.
  • Lay the pork, skin-side up, in a roasting pan. Drizzle with 1 tablespoon of oil and rub salt into the scored skin. Roast at 230°C for 35 minutes until the skin crackles. Lower the heat to 200°C and roast for another 20 minutes. For the roasted pumpkin & pears, coat the pumpkin and pear with the remaining oil in a bowl. Surround the pork with the coated pumpkin and pears and roast together for 1 hour, or until the pork is fully cooked. Transfer the pork to a platter, cover with foil, and let it rest before serving.
  • To make the port jus, skim the top layer of oil from the roasting pan using a spoon, leaving the pan juices. Discard the oil. Combine the port and chicken stock in the pan and stir. Bring to a boil over high heat and cook for 20-25 minutes until the jus thickens, stirring occasionally.
  • Garnish the pork with the roasted pumpkin, pears, and makrut lime leaves. Drizzle with the port jus before serving.

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