This succulent stuffed pork shoulder is full of robust flavours. The meat is cooked until tender and oozing, the skin deliciously crispy. This dish is perfect for entertaining and your guests are sure to be impressed!
Stuffed pork shoulder
- 2kg pork shoulder
- salt and freshly ground black
- pepper, to taste
- 250g bacon, cubed
- oil, to fry
- 1 large onion, peeled and chopped
- 3 garlic cloves, peeled and crushed
- small handful fresh sage
- 70g fresh breadcrumbs
- 30g butter, melted
- 15ml (1 tbsp) wholegrain mustard
- 2 plums, pitted and sliced
- 30g butter
- 15ml (1 tbsp) olive oil
- handful baby fresh fennel
- 4 pears, some sliced into wedges
- and others halved
Preheat the oven to 210°C. Place the meat on a chopping board and unroll it. Beat with a meat mallet, season to taste and refrigerate until needed.
Fry the bacon in a little oil in a frying pan over medium-high heat until brown, about 5 minutes. Transfer the bacon to a bowl and set aside.
In the same pan, fry the onion until soft, about 5 minutes. Add the garlic and bacon and stir to combine. Cook for 5 minutes, then remove from heat. Add the sage, breadcrumbs and 30g melted butter and season to taste.
Remove the pork from the fridge. Brush all over with the mustard and top with the bacon mixture and plum slices. Roll up the meat into a tight log/sausage shape and tie with string.
Heat a little oil in a large pan over high heat and brown the pork on all sides until crispy. Place in a heavy-based roasting dish and cook in the oven until cooked through, 1 hour.
Heat the 30g butter and 15ml (1 tbsp) olive oil in a pan over high heat. Fry the fennel and pear slices until slightly charred, about 10 minutes.
Serve slices of the pork with fennel and pear slices and season to taste.