INGREDIENTS

INSTRUCTIONS

HAZELNUT & APPLE STUFFING
Note: Keeping the pork raised in the roasting tin helps the skin to crackle
more easily. Leaving the skin on the vegetables during roasting makes the
sauce a richer, darker colour.
Pre-heat the oven to hottest setting. Dry pork with absorbent kitchen
paper. Place pork on a chopping board. Make incisions into flesh of pork
with point of sharp knife - make incisions into flesh under scored
crackling. Cut garlic into slivers and insert with torn sage leaves and
tiny sprigs of thyme into the incisions. Rub the surface of pork with salt
and finish with pepper. Do not use cooking fat - there will be enough from
the pork.
Wash and roughly chop vegetables, do not peel. Place in a roasting tin with
pork bones to form a trivet. Sit prepared pork on vegetables.
Roast pork in a very hot pre-heated oven for about 30 minutes until skin
has crackled. reduce heat to 200C/gas 6. Roast for a further 45 minutes.
Prepare stuffing while pork is roasting. Roast hazelnuts. Chop hazelnuts &
place in bowl. Finely chop 1/2 onion. Melt butter in a small pan, add
chopped onion and cook until softened. Peel, core and finely dice apple.
Add cooked onion to hazelnuts with apple, breadcrumbs, herbs, salt and
pepper and mix well. Add sufficient boiling water to give a moist paste
which will cling together. Form stuffing into 12 little balls and place
each in a small 12 hole bun tin. Pour a teaspoon of fat from joint being
roasted over each stuffing ball. Roast in oven for 15 minutes. This will
give a moist stuffing with crusty outside.
Test meat by inserting skewer - the juices should run clear. If pork is not
cooked at this stage a further 10-15 minutes should complete. remove pork
from roasting tin and leave in a warm place uncovered, to rest.
Pour excess fat from tin, leaving about 1 tablespoonful. Blend flour into
fat in tin with a wooden spoon or whisk. Place tin on hob (med heat), whisk
in wine, then stock. Scrape crusty bits from base of tin. Making sauce in
roasting tin will also extract maximum flavour and colour from bones and
vegetables. Season to taste. Strain sauce through sieve into sauce boat,
discarding bones and veg.
Carve pork into slices and serve with stuffing balls, pieces of crackling
and sauce.
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