For the stuffing
|125 g g||smoked bacon lardon smoked bacon lardon||
|235 g g||prunes prunes||
|200 g g||Dried Figs Dried Fig||
|100 g g||pistachio pistachio||
|2 tbsp tbsp||brandy brandy||
|1 tbsp tbsp||wholegrain mustard wholegrain mustard||
|1||pork shoulder pork shoulder||
|weighing 1.2 - 1.8kg|
|sea salt sea salt||
|black pepper black pepper||
Stuffed pork shoulder
Billy and Jack created this British spin on the Italianporchetta, a dish where pork is stuffed with herbs and spices. 'As an alternative to turkey why not try our pork shoulder, stuffed with all the best Christmassy flavours. You'll get the most beautiful crackling which is an easy crowd pleaser, and any leftovers can be served in a crusty roll with chilli sauce and Brussel 'slaw for a festive take on the Vietnamesebánh mì.
- Begin by making the stuffing. Heat a large frying pan and cook the sausage meat, garlic and onions together with the lardons until the meat is browned and the onions are soft. Set aside and leave to cool.
- Drain the prunes and remove the stones. Chop the prunes and figs and mix with the pistachios. Add the brandy, mustard and cooked stuffing mixture and stir to combine. Season well with salt and pepper.
- Preheat the oven to220ºC/200ºC fan/gas mark 7.
- Cut any string from the pork and lay the joint on a board skin-side down. Using a sharp knife, slice through the middle of the shoulder leaving an inch at the bottom and spread the meat out across the board. Score the skinless side and season, then smooth the stuffing over the joint, working it into the cuts.
- Roll the joint up and secure with butcher’s twine or string. Score the skin with a sharp knife to create crispy crackling and season generously with salt.
- Roast in the oven for 20 minutes, then reduce the heat to 160ºC/140ºC fan/gas mark 3 and cook the pork for a further 90 minutes (for a 1.8kg joint).
- Once cooked, transfer the pork to a warm serving dish and leave to rest, covered, for 20 minutes before carving. Serve with seasonal vegetables.