Rolled pork loin and belly stuffed with prunes and walnuts, rolled and roasted with a crispy crackling on the outside.
The roast is delicious warm served with roasted potatoes, and leftovers are great as cold cuts.
Servings approx 8-10
Prep Time 20 mins
Cook Time 2 hours
INGREDIENTS
2 kg rolled pork loin roast, rind scored
250g pitted prunes
50g walnuts
50ml brandy
3 tablespoons olive oil
1 tablespoon sea salt flakes
Freshly cracked black pepper
METHOD
- Preheat oven to 230°C.
- Remove pork roast from the fridge. Place on a wire rack in the sink and pour a kettle of boiling hot water over the rind. Carefully remove from the rack and pat dry with paper towels.
- Cut the strings tying the roast and unroll the pork. Place 5 pieces of kitchen string on a plate or tray and lay the roast flat, skin-side down, over the strings.
- Place prunes, walnuts and half of the brandy in a chopping attachment of a stick blender and process until a coarse paste forms. Add remaning brandy, mix and using the back of the spoon, spread the mixture onto the pork meat, and under the loin. Roll up the roast and secure with the pieces of string.
- Drizzle oil over the rind and rub in the salt. Season with pepper. Place pork in a baking paper-lined roasting dish. Bake on the top rack for 30 minutes at 230°C to develop the crackling. Move to the middle shelf, reduce heat to 180°C and roast for a further 1.5 hours. Remove from oven and rest in a warm place for 15 minutes before serving.
- When warm, slice the roast to about 1cm thick. Once cold you can slice or shave into thinner slices and enjoy as cold cuts – see tip below.
Tip: serve out all the crackling while warm and store any remaining roast in the fridge before slicing thinly for cold cuts. It pairs beautifully with fresh sourdough and horseradish cream.
Recipe by @wholesomecook