Name: Roast pork, avocado and spinach salad
Prep time: 25 min
Cook time: 100 min
Total time: 125 min
Yield: 1
Ingredients: 27.30 gm olive oil; 1 large brown onion, finely chopped; 2 garlic cloves, crushed; 82.50 ml unsalted pistachio kernels, chopped; 82.50 ml dried cranberries, chopped; 312.50 ml fresh breadcrumbs; 20.00 ml chopped fresh oregano leaves; 3 tsp finely grated orange rind; 42.00 gm fresh orange juice; 1 egg, lightly beaten; 2.2kg boned and rolled pork shoulder; 2.40 gm sea salt; Baby spinach, to serve; Sliced avocado, to serve; Cucumber ribbons, to serve

Roast pork, avocado and spinach salad

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Prep Time:
25 minutes

Cook Time:
100 minutes

Total Time:
125 minutes

Roasted stuffed pork with crackling, served with fresh greens for a quick and impressive meal!

Ingredients:

27.30 gm olive oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
82.50 ml unsalted pistachio kernels, chopped
82.50 ml dried cranberries, chopped
312.50 ml fresh breadcrumbs
20.00 ml chopped fresh oregano leaves
3 tsp finely grated orange rind
42.00 gm fresh orange juice
1 egg, lightly beaten
2.2kg boned and rolled pork shoulder
2.40 gm sea salt
Baby spinach, to serve
Sliced avocado, to serve
Cucumber ribbons, to serve

Instructions:

In a large frying pan over medium heat, heat 2 teaspoons oil. Add onion and garlic; sauté until onion softens, about 3 to 4 minutes. Toss in pistachios and cranberries; cook for 2 minutes. Sprinkle in breadcrumbs; stir until lightly toasted, for about 4 to 5 minutes. Remove from heat; mix in oregano, orange rind, orange juice, and egg.
Preheat your oven to 200°C/180°C fan-forced. Line a roasting pan with baking paper. Unwrap the pork shoulder and lay it flat on a cutting board. Spread the stuffing down the center of the pork. Roll up the pork tightly to seal in the delicious filling.
Secure the pork by tying it at 4cm intervals with kitchen string. Place the pork in a roasting pan and brush it with the remaining oil. Rub it with salt and season with pepper. Roast in the oven for 30 minutes, then reduce the temperature to 180°C/160°C fan-forced and continue roasting for 1 hour, or until the juices run clear when pierced with a skewer. Allow the pork to cool before serving.
Before serving, allow the pork to come to room temperature for 10 to 15 minutes, then thinly slice it. Combine the sliced pork with spinach, avocado, and cucumber in a bowl, toss everything together, and serve.

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