Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Apple and Chutney Stuffing
Roast Pork with crispy crackling and glazed vegetables
Method
Apple and Chutney Stuffing
- Preheat oven to 230°C (fan-forced)
- Heat oil and butter in a small frying pan over medium-high heat. Add onion and cook, stirring for 3-4 minutes. Add the garlic, dried apple, rosemary and thyme and cook for 3-4 minutes. Stir in fruit chutney and bread and mix well. Cook, stirring for 5 minutes or until the bread becomes crispy and dry. Transfer mixture a bowl and cool. Season with salt and pepper and add egg yolk. Mix well
Roast Pork with crispy crackling and glazed vegetables
- Remove string from pork and place skin-side down onto a clean dry board. Slice through thickest part of pork horizontally, without cutting all the way through. Open out to form one large piece
- Press apple and fruit chutney stuffing along the centre. Roll pork to enclose stuffing, securing with kitchen string every 5cm
- Place pork skin-side up into a large roasting pan. Pat dry with paper towel. Drizzle over 1 tablespoon of oil and rub with salt. Roast for 30 minutes. Reduce oven temperature to 160°C (fan-forced) and roast for a further 60 minutes
- Meanwhile, combine fruit chutney and oil. Season with salt and pepper. Arrange fruit over a lined baking tray and brush with chutney glaze. Scatter over fresh thyme. Cook for 30-40 minutes
- Remove pork from oven and cover loosely with foil. Set aside for 15 mins to rest. Slice pork thinly and serve with roasted fruit
Tips & Hints:
- Use any seasonal fruits. Try apples and pears in winter or stone fruit in summer
- To get the best crackling, stuff and roll the pork. Pat the pork rind dry and leave in the refrigerator for 2-24 hours uncovered
- Internal temperature for cooked pork should be 63-65°C
- Rest pork for the full 15 minutes. The pork will continue to cook and it will make carving easier
- To cook in an air fryer, place roast into the air fryer basket with the rind up. Cook on 200°C for 20 minutes. Reduce heat to 180°C and cook for nominated time. Transfer the roast to a carving board or plater & rest for 10 minutes. Carve and serve
- To calculate cook time, add 25 minutes for every 500g of pork
Apple and Chutney Stuffing
- Preheat oven to 230°C (fan-forced)
- Heat oil and butter in a small frying pan over medium-high heat. Add onion and cook, stirring for 3-4 minutes. Add the garlic, dried apple, rosemary and thyme and cook for 3-4 minutes. Stir in fruit chutney and bread and mix well. Cook, stirring for 5 minutes or until the bread becomes crispy and dry. Transfer mixture a bowl and cool. Season with salt and pepper and add egg yolk. Mix well
Roast Pork with crispy crackling and glazed vegetables
- Remove string from pork and place skin-side down onto a clean dry board. Slice through thickest part of pork horizontally, without cutting all the way through. Open out to form one large piece
- Press apple and fruit chutney stuffing along the centre. Roll pork to enclose stuffing, securing with kitchen string every 5cm
- Place pork skin-side up into a large roasting pan. Pat dry with paper towel. Drizzle over 1 tablespoon of oil and rub with salt. Roast for 30 minutes. Reduce oven temperature to 160°C (fan-forced) and roast for a further 60 minutes
- Meanwhile, combine fruit chutney and oil. Season with salt and pepper. Arrange fruit over a lined baking tray and brush with chutney glaze. Scatter over fresh thyme. Cook for 30-40 minutes
- Remove pork from oven and cover loosely with foil. Set aside for 15 mins to rest. Slice pork thinly and serve with roasted fruit
Tips & Hints:
- Use any seasonal fruits. Try apples and pears in winter or stone fruit in summer
- To get the best crackling, stuff and roll the pork. Pat the pork rind dry and leave in the refrigerator for 2-24 hours uncovered
- Internal temperature for cooked pork should be 63-65°C
- Rest pork for the full 15 minutes. The pork will continue to cook and it will make carving easier
- To cook in an air fryer, place roast into the air fryer basket with the rind up. Cook on 200°C for 20 minutes. Reduce heat to 180°C and cook for nominated time. Transfer the roast to a carving board or plater & rest for 10 minutes. Carve and serve
- To calculate cook time, add 25 minutes for every 500g of pork
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