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Crackin' roast pork
Crackin' roast pork
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Prep Time:
30 minutes
Cook Time:
150 minutes
Total Time:
180 minutes
Pork stuffed with flavorful chorizo, paprika, and cider.
Ingredients:
  • 2.4kg boned rolled loin of pork, string removed
  • 60ml (1/4 cup) olive oil
  • 19.20 gm sea salt flakes
  • 5 small red apples, halved crossways
  • 20 French shallots, peeled
  • 3 whole garlic bulbs, tops trimmed
  • 2 bunches baby carrots, peeled
  • 18.20 gm olive oil
  • 1 chorizo, cut into 1.5cm pieces
  • 1 small onion, finely chopped
  • 1 celery stick, coarsely chopped
  • 2.50 gm paprika
  • 80ml (1/3 cup) apple cider
  • 120g sourdough bread, torn into 2cm pieces
  • 125.00 ml chopped fresh continental parsley
  • 2 tsp fresh thyme leaves
Instructions:
  • Preheat oven to 230°C. In a large frying pan over medium heat, warm oil and cook chorizo, onion, and celery until soft but not browned, about 5 minutes. Add paprika and cook for 30 seconds until fragrant. Pour in cider and cook for 5 minutes until liquid evaporates. Allow mixture to cool slightly.
  • Lay the pork, rind-side up, on a clean surface and score the rind with a sharp knife at 2cm intervals into the fat layer.
  • Flip the pork over and make a shallow horizontal cut in the thick end, being careful not to cut all the way through. Open the pork to lay flat.
  • Mix bread, parsley, and thyme into the chorizo. Season. Spread the stuffing down the middle of the pork. Roll the pork tightly around the filling from the thick end. Tie the pork with kitchen string every 2cm.
  • Place the pork, skin-side up, in a spacious roasting pan. Drizzle with 1 tablespoon of oil and massage the salt into the scored skin. Roast until the skin crackles, about 35 minutes.
  • Lower the oven temperature to 200°C. Roast the pork for 40 minutes. Surround the pork with apple, shallots, garlic, and carrots, then drizzle with remaining oil. Roast for another hour or until the pork is cooked and the vegetables are tender. Transfer everything to a serving platter.

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