Post by SeaDragon on Dec 3, 2017 20:12:16 GMT 10
Slow Roasted Pork
Recipe from The Cook and The Chef (ABC TV), Wednesday, 26 November 2008: Season 3 Episode 40
Ingredients:
Serves 10-12
1.8 kg pork loin Berkshire pork (If you can’t buy specialty pork like Berkshire or equivalent, it is best bought from a Chinese butcher; it will be female with fat.)
30g salt
extra virgin olive oil (evoo)
Cherry Herb & Hazelnut Stuffing:
Yields 3 cups
2 cup fresh breadcrumbs
1 onion, chopped
60g bacon, chopped
1 cup Morella cherries or dried cranberries
½ cup roasted hazelnuts, skin removed
½ cup lemon thyme, loosely packed
½ cup flat leafed parsley, tightly packed
1 garlic clove
2 bay leaves
1 egg
Sea salt & fresh black pepper
Method:
Slice the skin of the loin into 1 cm slices, rub the sea salt into each incision and leave uncovered in the fridge for at least 3 hours then remove from the fridge an hour before cooking in order to bring it to room temperature. After this time wipe the excess salt from the loin, turn the loin over and spread the cherry & hazelnut stuffing over a third of the loin and starting with the fattest end first, roll into a cylinder shape. Tie with kitchen twine and then rub evoo into the skin adding a little extra sea salt.
Place in an oven dish, on top of a trivet wire tray, and roast in an oven heated to 220°C for 20 minutes. Then reduce the heat to 120°C and roast for 2½ hours until just cooked. (The internal temp should be 65°C.)
Take the loin out of the oven and reheat the oven to 220-230°C and then put it back into the oven at this really high heat for 10-20 minutes to crisp the crackling.
This is lovely served with wine jelly and mint and served at room temperature.
Cherry Herb & Hazelnut Stuffing:
Sauté the onion and garlic with a little evoo until translucent – add the bacon and continue to cook for 3 – 5 minutes then add the bay leaves, remove from the heat and allow to cool a little. Add to the fresh breadcrumbs and then add all the other ingredients. Mix well to combine, adjust seasoning if necessary and set aside until needed.
Recipe from The Cook and The Chef (ABC TV), Wednesday, 26 November 2008: Season 3 Episode 40
Ingredients:
Serves 10-12
1.8 kg pork loin Berkshire pork (If you can’t buy specialty pork like Berkshire or equivalent, it is best bought from a Chinese butcher; it will be female with fat.)
30g salt
extra virgin olive oil (evoo)
Cherry Herb & Hazelnut Stuffing:
Yields 3 cups
2 cup fresh breadcrumbs
1 onion, chopped
60g bacon, chopped
1 cup Morella cherries or dried cranberries
½ cup roasted hazelnuts, skin removed
½ cup lemon thyme, loosely packed
½ cup flat leafed parsley, tightly packed
1 garlic clove
2 bay leaves
1 egg
Sea salt & fresh black pepper
Method:
Slice the skin of the loin into 1 cm slices, rub the sea salt into each incision and leave uncovered in the fridge for at least 3 hours then remove from the fridge an hour before cooking in order to bring it to room temperature. After this time wipe the excess salt from the loin, turn the loin over and spread the cherry & hazelnut stuffing over a third of the loin and starting with the fattest end first, roll into a cylinder shape. Tie with kitchen twine and then rub evoo into the skin adding a little extra sea salt.
Place in an oven dish, on top of a trivet wire tray, and roast in an oven heated to 220°C for 20 minutes. Then reduce the heat to 120°C and roast for 2½ hours until just cooked. (The internal temp should be 65°C.)
Take the loin out of the oven and reheat the oven to 220-230°C and then put it back into the oven at this really high heat for 10-20 minutes to crisp the crackling.
This is lovely served with wine jelly and mint and served at room temperature.
Cherry Herb & Hazelnut Stuffing:
Sauté the onion and garlic with a little evoo until translucent – add the bacon and continue to cook for 3 – 5 minutes then add the bay leaves, remove from the heat and allow to cool a little. Add to the fresh breadcrumbs and then add all the other ingredients. Mix well to combine, adjust seasoning if necessary and set aside until needed.