Mastering the Art of Poultry, Meat & Game by Anneka Manning

Author:Anneka Manning
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2016-07-13T04:00:00+00:00

STUFFING

50 g (1¾ oz/¼ cup) instant couscous

30 g (1 oz) butter

1 brown onion, finely chopped

2 bacon rashers, finely chopped (about 120 g/4 oz)

2 garlic cloves, crushed

80 g (2¾ oz/½ cup) dried apricots, chopped

30 g (1 oz) baby spinach

2 tablespoons millet flakes

1 Score the pork skin with a sharp knife at 1.5 cm (5/8 inch) intervals (pic 1, and see tip).

2 Preheat the oven to 220°C (425°F/Gas 7). To make the stuffing, place the couscous and 60 ml (2 fl oz/¼ cup) boiling water in a small heatproof bowl, cover and stand for 5 minutes or until the liquid is absorbed. Fluff with a fork.

3 Meanwhile, melt the butter in a large frying pan over medium–high heat. Add the onion, bacon and garlic and cook, stirring, for 5 minutes or until the onion has softened and the bacon is golden brown. Add the apricots and spinach. Cook, stirring, for 2 minutes or until the spinach has wilted. Transfer to a bowl and stir in the couscous and millet flakes.

4 Place the pork, skin side down, on a work surface. Spoon the stuffing next to the loin (pic 2) and roll to enclose. Secure with kitchen string.

5 Rub the pork all over with the oil. Sprinkle the sea salt over the pork skin, rubbing it in so it penetrates the scored rind (pic 3). Put the pork in a large flameproof roasting pan.

6 Roast for 30 minutes, then reduce the heat to 180°C (350°F/Gas 4) and roast for a further 45–50 minutes or until the pork is just cooked. Cover loosely with foil and stand in a warm place for 10 minutes.

7 Carefully skim the excess fat from the pan, then place over medium heat on the stovetop. Add the cider, stock and mustard, bring to a gentle boil and cook, stirring to remove any caramelised bits stuck on the base, for 10 minutes or until the liquid has reduced by half. Slice the pork and serve with some steamed greens and the sauce.

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