Dinner

Stuffed roast pork with gravy

Crispy crackling surrounds tender, juicy roasted pork. Stuffed with a flavour-packed apple stuffing and served with a rich gravy, there are few things more enjoyable to dig in to for a weekend dinner.
Stuffed Roast Pork with GravyAustralian Table
6
20M
1H 45M
2H 5M

Ingredients

Stuffing
Roast pork with gravy

Method

Stuffing

1.Place breadcrumbs and milk in a bowl. Set aside 10 minutes, until milk is absorbed.
2.Meanwhile, melt butter in a small frying pan on medium heat. Cook onion, stirring, 5 minutes, until softened. Add apple. Cook further 5 minutes, until tender.
3.Transfer to a large bowl with soaked breadcrumbs, pork mince, egg, thyme, lemon rind and nutmeg. Season. Mix to combine.

Roast pork with gravy

4.Preheat oven to 230°C (210°C fan-forced).
5.Place pork belly on a flat surface, skin side up. With a long, sharp knife, cut a slit through centre of short end of pork flesh. Turn pork to other short end and cut another deep slit to form a pocket through length of pork belly, leaving long sides intact. Using your hand, press stuffing into cavity.
6.Place pork, skin side up, in a large baking pan. Rub skin with a little salt. Bake 30-45 minutes, until rind blisters.
7.Reduce heat to 210°C (190°C fan-forced). Cook further 45 minutes. Remove pork to a hot serving platter; set aside 10 minutes.
8.Meanwhile, make gravy; pour off fat from pan, leaving 1 1/2 tablespoons of fat in pan. Add flour to pan. Stir on high heat, 1-2 minutes, until flour is golden. Add stock, stirring continuously, until simmering and thickened.
9.Slice pork. Break up crackling. Serve with gravy.

Pork belly is available at most supermarkets. Make sure it is not cut up into pieces. Skin didn’t crackle? Slice it off the pork and return it to the oven, set on grill mode, at 230°C (210°C fan-forced). Watch it carefully; it will soon begin to bubble and turn crisp.

Note

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