Rolled Hand Of Pork recipe
information
As this is one of the cheapest, slightly coarse cuts of pork, roast it first in a hot oven, then reduce the temperature and cook it more slowly. This will give you a very tender joint.
ingredients
1 hand of pork, boned
Salt and pepper
Oil
Coarse salt
Salt and pepper
Oil
Coarse salt
Stuffing
1 small onion, chopped
1 stick of celery, chopped
1 oz (25g) butter
1 large cooking apple, peeled, cored and chopped
3 oz (75g) fresh white or brown breadcrumbs
1 level tbsp fresh, chopped sage
1 egg, beaten
Salt and pepper
1 stick of celery, chopped
1 oz (25g) butter
1 large cooking apple, peeled, cored and chopped
3 oz (75g) fresh white or brown breadcrumbs
1 level tbsp fresh, chopped sage
1 egg, beaten
Salt and pepper
method
Heat the oven to 400°F (200°C) mark 6.
To prepare the stuffing:
1. Place the onion, celery and butter in a small saucepan and cook gently for 10 minutes.
2. Add the apple and cook for a further 2 minutes. Remove the pan from the heat and stir in the breadcrumbs, sage, beaten egg, salt and pepper.
3. Open the pork flat and season lightly with salt and pepper. Put the stuffing in the pocket of the joint, press the pork back into shape and secure with fine skewers.
4. Weigh the joint. Rub the skin with the oil and coarse salt to ensure a crisp crackling. Put the meat on a rack in a roasting tin and roast in the oven for 45 minutes.
5. Reduce the oven temperature to 325°F (160°C) mark 3 and roast for a further 30 minutes to the lb (450g) plus an extra 30 minutes.
6. Lift out the pork and place on a warm serving dish. Make a gravy from the juices in the roasting tin
Accompaniments: Serve with apple sauce and with braised celery or carrots.
To prepare the stuffing:
1. Place the onion, celery and butter in a small saucepan and cook gently for 10 minutes.
2. Add the apple and cook for a further 2 minutes. Remove the pan from the heat and stir in the breadcrumbs, sage, beaten egg, salt and pepper.
3. Open the pork flat and season lightly with salt and pepper. Put the stuffing in the pocket of the joint, press the pork back into shape and secure with fine skewers.
4. Weigh the joint. Rub the skin with the oil and coarse salt to ensure a crisp crackling. Put the meat on a rack in a roasting tin and roast in the oven for 45 minutes.
5. Reduce the oven temperature to 325°F (160°C) mark 3 and roast for a further 30 minutes to the lb (450g) plus an extra 30 minutes.
6. Lift out the pork and place on a warm serving dish. Make a gravy from the juices in the roasting tin
Accompaniments: Serve with apple sauce and with braised celery or carrots.
serving amount
serves at least 12.
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