Recipe the Stuffed Shoulder of Pork

Ingredients 

Stuffed Shoulder of Pork

2 kg (5 lbs) boned shoulder of pork
For the stuffing
5 fresh sage leaves
salt and freshly ground black pepper
3 tbsp olive oil
1 large free range egg, to bind
2 tsp small capers
juice and zest of one lemon
1 onion, finely chopped
4 slices of white bread, crusts removed, 1cm dice
75 gm (3 oz) chopped walnuts

Instructions

Stuffed Shoulder of Pork

Resting time: 15 minutes

Preheat broiler to 230°C/450°F/gas mk8.

Warmth olive oil in a vast skillet over a medium warmth and tenderly broil the onion until delicate and translucent. Include the breadcrumbs and sear for a further 2 - 3 minutes. Expel from the warmth Add the cleaved walnuts, escapades, lemon squeeze and pizzazz, slashed sage leaves and season with salt and newly ground dark pepper. Permit to cool for 10 minutes

Break egg into skillet and blend altogether, covering all fixings.

Lay pork skin side down and spread stuffing over meat. Move meat up and tie safely with string. Score skin with a sharp blade 2cm separated, and rub with salt and oil. Place pork on a simmering plate and cook for 25 minutes. Following 25 minutes turn warm down to 160°C/325°F/gas mk 3 for a further 1 hour 20 minutes.

Once cooked, test with a stick; the pork is cooked when the juices run clear.

Cover with tin thwart and rest for 10 minutes.

Served cut – it runs well with pureed potatoes and sauce

 



 

 

Cook's notes

Stove temperatures are for ordinary; if utilizing fan-constrained (convection), decrease the temperature by 20˚C. | We utilize Australian tablespoons and mugs: 1 teaspoon breaks even with 5 ml; 1 tablespoon rises to 20 ml; 1 glass measures up to 250 ml. | All herbs are crisp (except if indicated) and mugs are delicately pressed. | All vegetables are medium size and peeled, except if determined. | All eggs are 55-60 g, except if indicated.

 

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