{"id":4192,"date":"2022-11-21T12:09:33","date_gmt":"2022-11-21T02:09:33","guid":{"rendered":"https:\/\/www.igamarketplace.com.au\/?p=3261"},"modified":"2022-11-23T10:54:36","modified_gmt":"2022-11-23T00:54:36","slug":"roast-pork-with-crispy-crackling-and-cranberry-apple-stuffing","status":"publish","type":"post","link":"https:\/\/www.hawthornegarage.com.au\/roast-pork-with-crispy-crackling-and-cranberry-apple-stuffing\/","title":{"rendered":"Roast Pork With Crispy Crackling And Cranberry Apple Stuffing"},"content":{"rendered":"
\n\n\t
\n\t\t\t\t
\n\t\t\t\n\t\t\t\n

Ingredients<\/h4>\n
<\/div>\n
    \n
  • 2 kg boneless pork loin<\/li>\n
  • 1 cup dried cranberries<\/li>\n
  • 2 tbsp Cobram Estate Olive Oil<\/li>\n
  • 1 onion, finely chopped<\/li>\n
  • 200g streaky bacon, chopped<\/li>\n
  • 1 loaf sourdough, crust removed<\/li>\n
  • 1 apple, coarsely grated<\/li>\n
  • 1\/3 cup parsley, chopped<\/li>\n
  • Sea salt flakes and black pepper, to taste<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t
    \n\t\t\t\t
    \n\t\t\t\n\t\t\t\n

    Serves 8 | Cooking time 2 hours 50 mins<\/p>\n

    Method:<\/h4>\n
      \n
    1. Remove string from pork. Using a sharp knife, score skin at 1cm intervals to form a criss cross pattern. Place pork skin-side up on a rack in the sink and pour boiling water over. Drain and pat dry with paper towel. Lay skin-side up in a baking tray. Chill uncovered overnight.<\/li>\n
    2. Place cranberries in a bowl and cover with boiling water. Leave for 15 mins to soften. Meanwhile, heat 1 tbsp olive oil in a frying pan over medium heat. Add onion and bacon and cook for 10 mins or until onion is softened. Set aside and allow to cool.<\/li>\n
    3. Process bread in a food processor to form crumbs. Transfer to a bowl and stir in cranberries, bacon mixture, apple and parsley. Season and stir to combine.<\/li>\n
    4. Preheat oven to 220\u00b0C (200\u00b0C fan-forced). Lay pork, skin-side down, on a chopping board. Spoon filling down the centre of the pork, then roll firmly and tie with kitchen twine. Rub skin with oil and sprinkle generously with salt. Place pork onto a wire rack in a roasting pan. Roast for 30 mins. Reduce heat to 190\u00b0C and cook for a further 1 hour and 30 mins or until cooked through and juices run clear. Roast<\/li>\n<\/ol>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n