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Roast pork with pistachio stuffing & hasselback potatoes
Roast pork with pistachio stuffing & hasselback potatoes
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Prep Time:
30 minutes
Cook Time:
160 minutes
Total Time:
190 minutes
Achieve perfect pork crackling with high heat, a dash of oil, and a sprinkle of sea salt flakes.
Ingredients:
  • 2.2kg boned rolled loin of pork, string removed
  • 60ml (1/4 cup) olive oil
  • 14.40 gm sea salt flakes
  • 5 small pears, halved lengthways
  • 5 small red apples, halved crossways
  • 10 Coliban or Lady Christl potatoes, peeled, halved lengthways
  • 20 French shallots, peeled
  • 20g (1/4 cup) shredded parmesan
  • 20g (1/4 cup) fresh breadcrumbs parsley,
  • 140g (2/3 cup) couscous
  • 160ml (2/3 cup) boiling water
  • 62.50 ml pistachio kernels, coarsely chopped
  • 62.50 ml chopped fresh continental parsley
  • 20.00 ml finely grated lemon rind
Instructions:
  • Preheat your oven to 230°C. Make the parsley, lemon & pistachio stuffing by placing couscous in a heatproof bowl. Pour boiling water over it, then cover and set aside for 5 minutes until the liquid is absorbed. Fluff with a fork and mix in pistachios, parsley, lemon rind, and season with pepper.
  • Lay the pork, skin side up, on a clean work surface. Score the skin crosswise with a sharp knife, making cuts 2cm apart into the fat layer. Flip the pork over and make a horizontal incision at the thicker end without cutting all the way through.
  • Flatten the pork. Spread stuffing along the center. Roll up the pork tightly to seal in the filling, starting from the thick end. Secure with kitchen string at 2cm intervals.
  • In a large roasting pan, lay the pork with the rind facing up. Drizzle 1 tablespoon of oil over the pork, then massage the salt into the cuts. Roast on the top oven shelf for 35 minutes, or until the rind crackles beautifully.
  • Lower the oven temperature to 200°C. Line 2 baking trays with non-stick baking paper. Arrange pear and apple on one tray, drizzle with 1 tablespoon of oil, and season with salt and pepper. Roast alongside the pork for 30 minutes, then transfer to a plate.
  • Place the potato, cut-side down, on a chopping board and make thin, evenly spaced slits at 5mm intervals, about two-thirds deep, in the top of each potato.
  • Place the potato, flat-side down, and shallots on the other baking tray. Pour the remaining oil over the potato. Roast on the shelf below the pork for 50 minutes, or until the pork is fully cooked and the potato is tender and golden. Move the pork and shallots to a serving platter, cover loosely with foil, and let them rest.
  • Mix parmesan and breadcrumbs, then sprinkle over potatoes and bake until golden. Serve with pork and shallots.

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