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Stuffed pork with gravy
Stuffed pork with gravy
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Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
170 minutes
Elevate your Christmas meal with juicy stuffed roast pork, crispy veggies, and classic gravy.
Ingredients:
  • 2kg Pork Forequarter Boneless Roast
  • 40g butter, chopped
  • 1 leek, pale section only, thinly sliced
  • 1 small fennel, trimmed, thinly sliced
  • 2 bacon rashers, chopped
  • 70g breadcrumbs
  • 36.80 gm vegetable oil
  • 4.80 gm salt flakes
  • 1kg washed potatoes, quartered
  • 500g Kent pumpkin, cut into wedges
  • 2 red onions, cut into wedges
  • 60.00 ml Traditional Gravy Mix
Instructions:
  • Gently dry pork with paper towel and refrigerate on a baking tray overnight.
  • 1. Preheat oven to 240C. 2. In a frying pan over medium heat, sauté leek, fennel, garlic, and bacon in butter until fennel softens, about 10 minutes. 3. Combine the cooked mixture with breadcrumbs in a bowl and season to taste.
  • - Place the pork on a wire rack and pour boiling water over the rind. - Pat dry with paper towels, then lay the pork out on a clean work surface. - Spread the stuffing across the center, roll up, and tie with kitchen string at 3cm intervals. - Transfer the pork, rind-side up, to a wire rack in a roasting pan. - Drizzle with 1 tablespoon of oil, sprinkle with salt, and rub the seasoning over the rind and cuts. - Roast for 40 minutes until the rind begins to crackle.
  • Lower the oven temperature to 180C. Coat the potato with 2 teaspoons of oil and season it. Place the potato around the pork. Roast everything for 45 minutes. Toss the pumpkin and onion in the remaining 2 teaspoons of oil. Add them to the pan. Roast for 45 minutes until the pork is fully cooked. Move everything to a platter, cover, and let it rest for 10 minutes before serving.
  • Add the Gravox and 1 cup (250ml) boiling water to the roasting pan juices. Heat over medium heat, stirring continuously for 3 minutes until the gravy comes to a boil and thickens.
  • Drizzle the savory gravy over the tender pork and crisp vegetables before serving.

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