Roast pork with chestnuts & pancetta
PREP+ COOK TIME 2 HOURS 20 MINUTES (+ REFRIGERATION & STANDING) SERVES 8
1.7kg boneless loin of pork, rind on
1 tablespoon salt flakes
4 slices pancetta (60g), torn into pieces
4 fresh sage leaves, chopped finely
1 teaspoon fresh thyme leaves
220g canned whole chestnuts, drained, chopped coarsely
1/4 cup (35g) dried cranberries, chopped
40g butter, plus 40g extra
3/4 cup (50g) stale breadcrumbs
1 teaspoon finely grated orange rind
2 tablespoons extra virgin olive oil
2 medium carrots, chopped coarsely
1/2 cups (375ml) water
3 small beurre bosc pears, unpeeled
1 teaspoon ground cinnamon
2 tablespoons plain flour
2 cups (500ml) chicken stock, approximately
1 Pat pork rind dry and rub all over with salt. Cover and refrigerate overnight (see tip).
2 Preheat oven to 240°C/ 220°C fan
3 Heat a small frying pan and crisp. Add herbs, cooking until fragrant. Transfer mixture to a large bowl. Add chestnuts, cranberries, butter, breadcrumbs and orange rind, mixing until combined. Season. Cool slightly.
4 Open out pork and season. Make a 5cm-deep cut under the eye to form a pocket. Place stuffing across centre, pressing into the cut. Roll up pork to enclose stuffing. Tie at 2cm intervals with kitchen string. Rub rind with oil.
Esta historia es de la edición May 23, 2022 de New Zealand Woman's Weekly.
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Esta historia es de la edición May 23, 2022 de New Zealand Woman's Weekly.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
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