Meats Recipes - Roast Pork Michealangelo

Ingredients                        

• 1 small onion, finely chopped

• 1 garlic clove, crushed

• 1 celery stick, finely chopped

• 25 g/1 ozl2 tbsp butter

• 1 cooking (tart) apple, finely chopped

• 50 g/2 oz/1/2 cup ground almonds

• 50 g/2 oz/1 cup cooked soup pasta shapes

• 15 g/1 tbsp chopped parsley

• 2.5 ml/1/2 tsp dried summer savory

• 10 ml/2 tsp lemon juice

• 5 ml/1 tsp light brown sugar

• Salt and freshly ground black pepper

• 1.5 kg/3 lb boned pork shoulder Olive oil

• 15 ml/1 tbsp corn flour (cornstarch)

• 300 ml/1 1/4 cups medium-sweet cider

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Method:

1. Fry (sauté) the onion, garlic and celery in the butter for 2 minutes. Stir in the apple and cook for 1-2 minutes until softened.

2. Remove from the heat and stir in the almonds, pasta, herbs, lemon juice, sugar and a little salt and pepper. Mix well. Make sure the rind of the pork is well scored.

3. Open out flat and spread the stuffing over the meat side. Roll up and secure with string at regular intervals. Place on a rack in a roasting tin (pan).

4. Rub the rind well with olive oil, then rub in some salt. Roast at 220°C/425°F/gas mark 7 for 30 minutes, then reduce the heat to 190°C/375°F/gas mark 5 and continue cooking for 1 1/2 hours or until the crackling is golden and crisp and the juices run clear when the joint is pricked with a skewer.

5. Transfer to a carving dish and spoon off all but 30 ml/2 tbsp of the fat in the tin. Dust the pan juices with the corn flour and stir in well.

6. Gradually blend in the cider. Bring to the boil, stirring all the time and scraping up any meat residue. Season to taste and strain into a sauceboat.

7. Carve the meat into thick slices and serve with the gravy and vegetables.