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.
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