Leek and Apple Stuffed Pork - using higher welfare pork

Leek and Apple Stuffed Pork - using higher welfare pork
 
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Ingredients

Ingredients
Method
 
  • Boned and rolled shoulder of pork approx 1.5 kg, labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic
  • 3 tbsp oil
  • Sea salt
  • Stuffing:
  • 1 leek, finely chopped
  • 1 tbsp oil
  • 250g higher welfare pork sausages, casing removed or sausagemeat, labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic
  • 1 eating apple, cored and diced
  • 75g chopped walnuts
  • 8 fresh sage leaves, chopped
Preheat oven to Gas Mark 4-5, 180°C, fan oven 160°C, 350°F.

Take the boned and rolled shoulder joint out of the fridge while you prepare the stuffing.

Heat 1 tbsp oil in a pan and cook the leeks until soft but not coloured. Spoon onto kitchen paper and drain and cool. Mix together the sausage meat, cooled leeks, apple pieces, walnuts and sage.

Cut the strings from the pork joint and open up on a board with the rind side downwards. Make a slit toward the centre of the pork to make more room for the stuffing. Spoon the stuffing onto the middle of the pork, roll up the joint and secure with string in 3-4 places.

Weigh the stuffed joint and calculate the cooking time - 30 minutes per 450g/½kg plus 30 minutes (medium).

Pat the rind dry with kitchen paper. Score deeply with a sharp knife and rub the rind with a little oil and a sprinkling of salt.

Place on a rack in a roasting tin and roast in the oven for calculated cooking time.

When cooked, allow the pork to stand for 15 minutes. Carve and serve with seasonal vegetables.

Tip:

* To calculate how big your roast should be allow 100-175g raw meat per person for boneless joints.

Don't forget to Think Pig: http://bit.ly/rspcathinkpig and find out more about the labels you should be looking for to help improve pig welfare.

Leek and Apple Stuffed Pork - using higher welfare pork

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This recipe was uploaded by RSPCA_ThinkPig

 
 
One of the RSPCA's Think Pig recipes. More at: http://bit.ly/rspcathinkpig

Preparation Time: 20 minutes

Cooking Time: approx 2 hours

Serves: 6

Cost per serving: £2.00 using Freedom Food Pork

Making a stuffing can allow a joint of meat to go a little bit further than normal. Use a few of the ingredients you may have left over from Christmas – nuts, apples and herbs. If you don’t have any sage, use thyme or parsley.

Method


Preheat oven to Gas Mark 4-5, 180°C, fan oven 160°C, 350°F.

Take the boned and rolled shoulder joint out of the fridge while you prepare the stuffing.

Heat 1 tbsp oil in a pan and cook the leeks until soft but not coloured. Spoon onto kitchen paper and drain and cool. Mix together the sausage meat, cooled leeks, apple pieces, walnuts and sage.

Cut the strings from the pork joint and open up on a board with the rind side downwards. Make a slit toward the centre of the pork to make more room for the stuffing. Spoon the stuffing onto the middle of the pork, roll up the joint and secure with string in 3-4 places.

Weigh the stuffed joint and calculate the cooking time - 30 minutes per 450g/½kg plus 30 minutes (medium).

Pat the rind dry with kitchen paper. Score deeply with a sharp knife and rub the rind with a little oil and a sprinkling of salt.

Place on a rack in a roasting tin and roast in the oven for calculated cooking time.

When cooked, allow the pork to stand for 15 minutes. Carve and serve with seasonal vegetables.

Tip:

* To calculate how big your roast should be allow 100-175g raw meat per person for boneless joints.

Don't forget to Think Pig: http://bit.ly/rspcathinkpig and find out more about the labels you should be looking for to help improve pig welfare.
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