 Time to cook: Medium - 30 minutes per 450g/½kg(1lb) plus 30 minutes
Oven temperature: Gas mark 4-5, 180°C, 350°F
Ingredients
(Allow 100-175g(4-6oz) of raw meat per person for boneless joints and 225-350g(8-12oz) for bone-in joints)
Lean pork loin or leg joint
15ml (1tbsp) oil
5ml (1tsp) salt
For the stuffing
450g (1lb) sausage meat
50g (2oz) black pudding, chopped
100g (4oz) fresh breadcrumbs
3 fresh plums, stoned and chopped
25g (1oz) blueberries (fresh or dried)
For the Plum, Port & Blueberry Compote
15ml (1tbsp) oil
1 red onion, peeled and finely sliced
3 fresh plums, quartered
30ml (2tbsp) soft brown sugar
75ml (5tbsp) blueberry juice (or similar dark juice, eg, cranberry)
60ml (4tbsp) port
25g (1oz) blueberries (fresh or dried)
Pinch ground allspice
Method
Take a lean pork loin or leg joint and calculate the cooking time. For good crackling, dry the rind, score and rub with oil and sea salt. Place on a rack in a roasting tin and open roast the meat in a preheated oven for the calculated cooking time.
For the stuffing, mix together the pork sausage meat, black pudding, fresh breadcrumbs, plums, and blueberries. Shape into 15-20 balls and cook alongside the pork for 20-25 minutes until cooked through. (These make great snacks or canapés, just make into smaller balls.)
For the Plum, Port & Blueberry Compote, heat the oil in a heavy based pan, add the red onion, and cook slowly for 8-10 minutes until softened and browned. Add the plums, soft brown sugar, blueberry juice, port, fresh or dried blueberries and ground allspice. Stir well.
Cover the pan and cook on a reduced heat until the liquid has reduced slightly and the fruit is soft, approximately 10 minutes. Remove the lid for a further 5 minutes if it’s too saucy.
Serve the compote hot or cold.
Serve the pork with the stuffing balls, bacon rolls, chipolata sausages and all your favourite roasty accompaniments, plus plenty of seasonal veg.
This recipe is supplied by Meat Matters. For further information visit www.meatmatters.com or call 01908 609821
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