Deboned and Stuffed Rolled Pork Loin Roast with Roast Potatoes
Crispy, golden and absolutely delicious! Everyone loves a good crackling, a good roast, and a good, crispy potato. Wow your guests this festive season.
- Makes : 6-8 |
- Difficulty: moderate
- Prep Time : 24:0 hours |
- Cook Time : 3:0 hours
Pork & Stuffing
2.5 kg deboned pork loin with belly attached (ask your butcher to leave enough belly on to enable you to roll up roast evenly and to slice into the loin to open it up for stuffing)
a big knob of butter
1 medium red onion, finely diced
3 garlic cloves, finely sliced
1 C (250 ml) Panko crumbs
80 g almond slivers, toasted
40 g fresh sage, finely chopped
2 large eggs
zest of 1 lemon
sea salt and freshly ground pepper
8 large potatoes, peeled and sliced into chunks
Pork & Stuffing
Add the oil and butter to a large pan over medium heat. Add the onion and fry until it begins to soften. Add the garlic and fry for another minute until fragrant. Add the Panko crumbs and fry until the crumbs are golden brown.
Remove the pan from the heat and allow to cool. In another dry frying pan, add the almond slivers and toast over medium heat until golden brown.
In a medium-size bowl add the toasted Panko crumbs, sage lemon and eggs. Roughly chop the almonds and then add them to the bowl. Mix well to work the eggs through and combine.
Lay the pork skin side up and using a craft knife or a very sharp knife score the skin with straight lines in 1 cm metre intervals. Ensure that you cut all the way through the skin but not into the meat layer.
Flip the pork over and season the entire surface of the meat with salt and pepper. Spoon the stuffing onto the surface and work it into an even layer leaving 1 cm border around the meat.
Starting from the loin end, gently roll the roast up until the two ends meet. Place the roll with the seam side down then tie the belly with butcher’s string, about 6 pieces should do it.
Pat the skin dry with a piece of kitchen towel and then pop the roast into the fridge uncovered overnight to dry out the skin. This will ensure you have the crispiest of crackling.
The Next Day
Remove the roast from the fridge at least 2 hours before roasting, so that it can come to room temperature.
Put the potatoes into a large pot of salted water over high heat. Parboil the potatoes until the exterior is soft but they are still firm. Drain the potatoes and allow to cool until you can handle them.
Using a fork, score the potatoes all over to rough up the exterior surface. The rough surface will ensure the potatoes get super crisp in the oven. Pour enough oil into a roasting pan so there is a 1 cm layer.
The potatoes are going to go into the oven on a separate rack, preferably underneath the roast when the roast is 1 hour into its cooking time, so set your oven racks up accordingly.
Preheat the oven to 230 ºC, or as hot as it will go. If you have a convection oven then use the convection setting.
Gently pull the scores on the skin apart and pack them with sea salt, then season the rest of the roll and rub the salt into the skin.
Brush the entire roll with oil and pop it onto a rack and into the oven for 30 minutes. After 30 minutes reduce the heat to 170 ºC.
Roast the pork for 1 ½ hours before checking the internal temperature. You are aiming for 57-60 ºC. The roast will continue cooking when you take it out of the oven by at least another 5 ºC leaving you at a perfect 65 ºC internal temperature.
Remember to put the potatoes into the oven 1 hour into the pork roast cook time. Flip the potatoes occasionally to ensure even browning.
When the roast has hit the desired internal temperature remove it from the oven and allow to rest for at least 30 minutes. Slice 1.5 cm slices of pork and serve with crispy, golden potatoes.