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Moroccan couscous stuffed roast pork
Moroccan couscous stuffed roast pork
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Prep Time:
50 minutes
Cook Time:
95 minutes
Total Time:
145 minutes
Create a vibrant Moroccan-style stuffing with couscous, apricots, pistachios, and coriander.
Ingredients:
  • 20g butter
  • 1 tsp Moroccan seasoning
  • 60ml chicken stock
  • 50g couscous
  • 50g dried apricot
  • 40.00 ml toasted pistachios, coarsely chopped
  • 40.00 ml coarsely chopped coriander
  • 1 Free Range Egg, lightly whisked
  • 1.5kg Boneless Pork Leg Roast
  • 18.20 gm olive oil
  • 2.40 gm sea salt flakes
  • 2 brown onions, cut into wedges
  • 440ml chicken stock
Instructions:
  • Preheat the oven to 240C. In a frying pan over medium heat, melt the butter and add Moroccan seasoning. Cook until aromatic, about 30 seconds. Pour in the stock, bring to a boil, then add couscous. Remove from heat, cover with foil, and let soak for 5 minutes. Fluff the couscous with a fork and fold in apricot, pistachio, and coriander. Finally, stir in the egg until well combined.
  • Lay the pork, skin-side up, on a clean surface and dab it dry with paper towel. Flip the pork and create a 5cm-deep pocket in the center with a knife for the stuffing. Spread the couscous mixture along the middle of the pork. Roll up the pork to seal in the filling. Tie the pork with kitchen string at 3cm intervals to hold it together. Position the pork, skin-side up, in a roasting pan. Drizzle with oil and sprinkle with sea salt. Roast for 30 minutes until the skin starts to crisp up.
  • Lower oven temperature to 180C. Place onion around the pork and pour in the additional stock. Roast for another hour or until pork is cooked through. Transfer to a platter and let it rest for 15 minutes before serving.

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