- 1.8-2kg/4 pound pork roll roast
- salt and pepper
- 2 large onions finely chopped
- 3 to 4 sprigs fresh thyme, finely chopped (I used lemon thyme)
- 3 cloves garlic, finely chopped
- 50g butter
- ½ cup dried Turkish apricots, finely chopped
- 50ml/1.7 fl ozs. brandy
- 400ml/13.5 fl ozs. cream
- 300g/10 ozs. sourdough bread (crust off) cut into 2cm cubes
Step 1– Prepare the pork rind to make crackling by making sure that the rind is as dry as possible by pressing paper towels against the rind only. Score the rind on top with your sharpest knife and rub salt over the rind. Preheat the oven to 230C/450F.
Step 2– Firstly make the stuffing. Place onions, thyme, garlic and butter into a pot and sweat off until onions are translucent and soft-don’t hurry this, the onions must be soft and lose all acridness. Add 1/2 cup dried apricots finely diced and sweat off for a few minutes. Deglaze the pan with 50 ml brandy and cook for a minute then add the cream and bring to the boil. Add sourdough then turn heat down to low and place a lid on the pot, stirring occasionally for about 30 minutes or until the bread has absorbed all the liquid. Season with salt and pepper.
Step 3– Untie the pork roll. Spread the mixture onto the meat & re tie. Pleace pork roll in a roasting tin with olive oil. Bake it for 20 minutes to blister the skin.
Step 4– Lower the heat to 180C/350F and then bake it still skin side up up for 45 minutes. Place the extra stuffing in a dish or molds and place in oven for about 20 minutes. Remove from oven and allow to rest under loosely covered foil. Slice and serve. It is fantastically good in sandwiches with some great mayonnaise.