Apricot glazed pork
Preparation time: 25 minutes
Cooking time: 1 hour 30 minutes
Rest time: 15 minutes
15g (1/2oz) butter
2 tsp olive oil
1 small leek, trimmed and finely chopped
30g (11/4oz) pine nuts
40g (11/2oz) dried apricots, finely chopped
80g (21/2oz) fresh white breadcrumbs
A few fresh sage leaves, chopped
2 tbsp chopped fresh flat-leaf parsley
1.3kg (3lb) boned and rolled leg of pork with crackling, skin scored 1 tsp sea salt
4 tbsp apricot jam
2 tbsp clear honey
1 tbsp red wine vinegar
- Heat the butter and oil in a large frying pan over a medium heat. Add the leek and cook for 5 minutes until soft. Add the pine nuts and apricots and cook for a further 2-3 minutes. Stir in the breadcrumbs; remove from the heat and let cool. Stir in the sage.
- Preheat the oven to 190°C/R5. Open out the pork shoulder joint, skin-side down, on a board. Spoon the stuffing lengthways down the middle of the pork, heaping it up into a cylindrical shape, then bring the sides of the joint up and around the stuffing so that they meet tightly. Tie tightly at intervals with kitchen string. Transfer to a large roasting tin, and rub the salt all over the skin and into the cuts. Cover loosely with foil and roast for 1 hour.
- Heat the jam, honey and vinegar in a small pan over a low heat, stirring until the mixture turns syrupy – about 4-5 minutes. Remove the roasting tin from the oven and transfer the pork to a board. Untie the string, remove the crackling in 1 piece and set aside. Re-roll and re-tie the pork and return to the roasting tin. Increase the oven temperature to 200°C/R6. Brush the joint all over with the glaze and roast for 20 minutes, basting once, until the glaze is sticky and caramelised and the pork is cooked. Set aside to rest for 30 minutes before carving.
- While the pork is resting, preheat the grill to high. Put the crackling in a roasting tin and cook under the grill for 15 minutes until crisp. Break the crackling into pieces and serve with the roast pork.
Recipe and image courtesy of Roast Recipe Collection by Sainsbury’s (£5)