There are two secrets here. First, score the rind and fat really well, ensuring the fat is released, making a crisper crackling. Secondly, do not overcook and make sure you rest the pork well wrapped in foil. I always say rest for as long as you cook. Here yes, its 2 hours, but it will be fine, trust me, just pop back into the oven to warm up again
- 1.5 kg boned piece loin of pork , with a little more belly attached if possible
- 2 tbsp harissa
- 6 tbsp fresh coriander , roughly chopped
- 4 cloves garlic, pasted really well
- 200 g semi-dried prunes, finely chopped
- 100 g toasted pinenuts
- black pepper
- 4 onions, roughly chopped
- 2 carrots, roughly chopped
- 4 sticks celery, roughly chopped
- 1 leek, washed well and roughly chopped
- 500 mls water
- 1 pork stock cube, broken up
- 1 tsp plain flour
- Preheat the oven to 190C gas 5.
- Lay the pork onto a chopping board and, using a sharp knife, gently cut the eye of the loin away from the fat and skin but make sure you do not cut off completely.
- Then make an incision into the belly section and fold back slightly, again making sure you don’t cut off completely. So, you leave the belly ‘opened’ out.
- Score the fat well with a sharp or Stanley knife.
- Season well with salt and pepper.
- Next, spread evenly onto the loin where you have exposed the flesh, the harissa, coriander and pasted garlic.
- Add the finely chopped prunes and Pinenuts again evenly the roll up the loin, so all the ingredients are inside nice and tight.
- Next, tie the roll-up at even spacing but not too tight, just enough to hold together firmly.
- The stuffing will squeeze out if you overtighten as the loin cooks and contracts.
- Place the veg into a baking tray and top with the pork, then season with salt and pepper.
- Add 500mls water and the stock cube.
- Pop the pork into the oven.
- After 1 hour, remove the pork from the oven and check the pork is cooked by inserting a meat thermometer, skewer or thin-bladed knife into the thickest part of the meat; the juices will run clear, if not then pop back in the oven for a further 15-30 minutes. Do not overcook.
- Next, remove the skin with a long-bladed knife, ensuring that you keep most of the fat on the loin.
- Pop the crispy skin back into the oven on a baking tray, fat side up, to crispen up further. Take care, as the crackling will burn quickly.
- Meanwhile, wrap the pork well in silver foil in a warm place to let the juices settle, and the meat tenderize, leaving to rest for a good 30-40 minutes.
- Place the tray on the stove, scrape off all the bits stuck to the bottom and fry the veg.
- Spoon off a little of the fat, then add a little flour to soak up the remaining fat.
- Add boiling water and stir well until thickened; simmer for a few minutes.
- Strain well and keep warm.
- Slice the pork, top with the gravy and a bit of crackling.
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