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My Morrisons

Hello , welcome back.

Chestnut and cranberry stuffed pork with curly crackling

This pork dish is delicious eaten hot or cold. Save time by making the stuffing in advance. You can also stuff and cook the pork the day before and keep it in the fridge

Ingredients

For the stuffing
2 tbsp vegetable oil
1 small onion, finely chopped
100g fresh or frozen cranberries
50g chestnuts, chopped
50g fresh white breadcrumbs
300g Morrisons sausage meat
1 tbsp chopped dried sage
1 orange rind, finely grated
Freshly ground black pepper
For the pork
2.5-3kg Morrisons boneless pork joint
3 tbsp Dijon mustard
3 tbsp set honey
1-2 tbsp sea salt flakes

Method

To make the stuffing, heat the oil in a pan and cook the onion and cranberries for 7-10 minutes until soft.
Leave to cool, then mix with the chestnuts, breadcrumbs, sausagemeat, sage, orange rind and seasoning.
Preheat the oven to 190ºC/170ºC Fan/Gas 5.
Unroll the pork if it has been tied up and carefully remove the rind and score deeply with a sharp knife.
Using scissors cut the rind into thin strips about 1cm wide. Pat very dry and put to one side.
Place the pork on a board with the fat side down.
Make a shallow cut down the centre of the pork so it lies flat.
Place the stuffing down the middle and then tie the pork up at regular intervals with string.
The stuffing will not be completely enclosed.
Place a large piece of foil in a roasting tin.
Place the pork on top, stuffi ng side uppermost.
Mix together the mustard and honey and trickle over the pork.
Wrap the foil around the pork to completely enclose it.
Roast in the oven allowing 25 minutes per 500g – for a 3kg joint, cook for 2½ hours.
After 1½ hours, arrange the pork rind on a baking tray and sprinkle well with the sea salt.
Place in the oven with the pork.
The rind should curl up and become very crisp.
Turn the pieces from time to time.
Around 20 minutes before the end of the cooking time open the foil and allow the pork to brown.
Let the meat rest for 10 minutes before serving.