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Recipe

Stuffed roast pork neck, pears and parsnip

Jan 28, 2012 1:00pm
  • 20 mins preparation
  • 1 hr 55 mins cooking
  • Serves 6
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Ingredients

Stuffed roast pork neck, pears and parsnip
  • 1.5 kilogram boneless pork neck or scotch with skin on
  • 1/4 cup olive oil
  • 1 tablespoon sea salt
  • 6 sage leaves
  • 4 pears, halved
  • 4 parsnips, halved
  • rocket leaves, to serve, if liked
Stuffing
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1/4 cup pine nuts
  • 2 tablespoon chopped sage
  • 1 clove garlic, crushed
  • 1 1/2 cup fresh breadcrumbs
  • 1/4 cup currants
  • 1 egg

Method

Stuffed roast pork neck, pears and parsnip
  • 1
    Preheat oven to very hot, 220°C.
  • 2
    Prepare stuffing using method below.
  • 3
    Score pork skin at 1cm intervals. Tum pork over and spread stuffing lengthways along pork. Roll tightly. Tie with kitchen string at 2cm intervals to secure.
  • 4
    Rub pork all over with 2 tablespoons oil and salt. Insert sage leaves under string. Place pork on oven rack over baking dish. Bake 20-25 minutes until skin is crisp and crackled.
  • 5
    Remove pork from oven. Arrange pear and parsnip in base of dish. Drizzle with remaining oil. Season to taste.
  • 6
    Reduce oven to moderate, 180°C. Bake pork a further 1 hour 20 minutes. Rest, loosely covered with foil, 20 minutes.
  • 7
    Serve pork sliced with roast pears, parsnips and pan juices. Accompany with rocket leaves, if liked.
Stuffing
  • 8
    Heat oil in frying pan on high. Saute onion for 4 minutes. Add pine nuts, stir for 1-2 minutes. Add sage and garlic, cook 1 minute. Cool. In a bowl combine onion mixture, breadcrumbs, currants and egg. Season to taste.

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