Roast pork is such a traditional British dish and makes the perfect Sunday roast recipe, or it’s a great dinner party recipe too. Served up with apricot and pistachio stuffing, this dish is one to remember.
- 400g (14oz) coarse pork sausage meat
- 1 medium onion, peeled and chopped
- 1 Cox apple, cored and grated
- 2tbsp fresh breadcrumbs
- 50g (2oz) shelled pistachio nuts, chopped
- 75g (3oz) dried apricots, chopped
Ideally, buy your pork the day before. Unwrap, dry it and place on a plate in the fridge. This will dry out the skin for perfect crackling. Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Rub a little oil over the skin then add sea salt. Roast in a roasting tin for 25 minutes, then turn down the oven to 190 C, 170 C fan, 375 F, gas 5 and roast for 2 hours 15 minutes.
To make the stuffing, mix the ingredients and season well. You can either bake it in a 500ml (18fl oz) greased ovenproof dish for 35 minutes with the pork towards the end of cooking, or make 12 individual balls. Drain off the fat around the pork and cook the stuffing balls around it for 20 to 25 minutes until browned, or place in a baking tin.
Allow the pork to rest for 15 minutes before carving. You can cut through the rib bones or remove the bones then carve thinly. Serve with our cider gravy. It would be delicious accompanied with our gratin of sweet potato and celeriac, and some greens.