Pork Roast Recipe

When you are cooking up a pork roast for family and friends you want it to look seriously impressive. Let our friendly team cut you up an impressive pork rack for your next pork roast. Nothing but the best!

Serves: 8

Ingredients

• 3 kg rack of pork (Chined, French trimmed, skin scored, not tied)
• 1 tbsp ground salt
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 thyme leaves
• 1 slice of sourdough, in pieces without the crust
• ½ tsp fennel seeds
• ½ tsp coriander seeds
• ½ tsp  chili flakes
• Trim of pork, minced
• Nutmeg
• ½ lemon, zested
• 1 tbsp parsley, chopped
• 70g wild garlic, chopped
• 1 egg

Method

1. Along the rack of pork, cut a deep flap under both the skin and the fat of the meat. (At least 5 cm has to be connected).
2. Rub in the salt over the meat excluding the skin area.
3. Leave it uncovered in the fridge for 120 minutes and take it out 30 minutes before using it to cook and preheat the oven to 220-240 degrees.
4. For the stuffing, heat the oil in a pan, then add in the onions with a bit of salt and pepper and thyme leaves.
5. Cook on low heat until the onion is soft for 10 minutes while stirring. 2 minutes before, add in the sourdough, then remove the mix from the pan, and place in a bowl.
6. Toast the fennel seeds, coriander seeds and chili flakes on high heat.
7. Grind the toasted seeds and flakes with a bit of salt and with the onion mix, mix well with the pork trim.
8. Season it according to personal taste with some grated nutmeg, lemon zest, parsley and garlic.
9. Mix everything together with the egg.
10. Press the stuffing into the flaps of the port and tie up with a string all the way.
11. Cover exposed stuffing with foil and place in a baking tray.
12. Place the pork into the overn at 220-240 degrees with the fan for 20 minutes,  then, reduce the heat to 180-200 degrees for 120 minutes.
13. Turn the pork to cook evenly halfway.
14. When the core reads 70 degrees, remove from oven, wrap it in foil and leave it to rest.
15. Enjoy your tasty pork roast!

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