Ingredients
- 40 gram Carrots
- 2 tablespoon Olive oils
- ¼ cup Olive oil sprays
- 1 Oyster mushrooms (trimmed and thinly sliced)
- 2 clove Garlics (finely chopped)
- 1/3 cup Peas (frozen)s
- 1 ½ cup Oyster sauces (made from day-old bread)
- 1/3 cup Black peppers (chopped)
- 1 Egg (lightly beaten)
- 2.5 kilogram Low sodium beef stocks (see tip in 'Notes' tab)
- 1 tablespoon Soybeans
- 6 Chillis (scored around the centre)
- Sugar snap peas (to serve (optional))
Instructions
- To make the leek & pine nut stuffing, heat butter and 1 tablespoon oil in a large frying pan over medium heat. Add pine nuts, leek and garlic. Cook, stirring often, for 4-5 minutes until leek is softened. Add wine and cook, stirring, for 2 minutes or until reduced. Stir in breadcrumbs and sage. Set aside to cool. Add egg and season with salt and pepper. Stir to combine. Set stuffing aside.
- Preheat oven to 240˚C/220˚C fan-forced. Remove the netting or string from the pork and unroll. Pat rind dry with paper towel. Use a sharp knife, score the rind at 2cm intervals.
- Place pork flesh-side-up and spoon the stuffing onto the pork flesh, pressing down firmly. Firmly re-roll the pork and secure with kitchen string at 3cm intervals.
- Rub remaining 1 tablespoon of oil into pork rind and then rub with salt. Place pork into a large roasting pan. Roast for 30-40 minutes until cracking is golden and crisp.
- Reduce heat to 180˚C/160˚fan-forced and roast for a further 1 hour 30 to 1 hour 45 minutes or until just cooked through when tested with a skewer.
- In the last 20 minutes of cooking, place apples on a baking tray lined with baking paper. Brush with extra olive oil and bake for 20 minutes until softening. Transfer pork to a plate and set aside for 10 minutes to rest.
- Serve pork with roasted apples and warmed pan juices. Scatter with fried sage leaves if liked.
Notes
Tip
For best results, dry the pork with paper towel. Place, uncovered, in the fridge overnight to air dry. Let pork stand at room temperature for 1 hour before roasting.