Roast of pork
4 hours cooking time
Prepare to delight your taste buds with this exquisite recipe. The star of the show is the pork roast, stuffed with sweet apricots, aromatic herbs, and rich butter. And of course, with an irresistible crispy crackling. This unmissable Easter production co-stars vegetables sautéed in butter, which add equal amounts of richness and freshness. So, take to the stage, strap on your apron and let’s get cooking!
Roast of pork
Prepare to delight your taste buds with this exquisite recipe. The star of the show is the pork roast, stuffed with sweet apricots, aromatic herbs, and rich butter. And of course, with an irresistible crispy crackling. This unmissable Easter production co-stars vegetables sautéed in butter, which add equal amounts of richness and freshness. So, take to the stage, strap on your apron and let’s get cooking!
Prepare to delight your taste buds with this exquisite recipe. The star of the show is the pork roast, stuffed with sweet apricots, aromatic herbs, and rich butter. And of course, with an irresistible crispy crackling. This unmissable Easter production co-stars vegetables sautéed in butter, which add equal amounts of richness and freshness. So, take to the stage, strap on your apron and let’s get cooking!
Method
Beans
1
Soak beans overnight in cold water.
TIP
You can also use white cannellini beans from a can.
Roast and stuffing
1
Cut the apricots into small cubes and chop the herbs. Place in a mixing bowl with the onions, garlic, and black pepper and mix well with butter.
2
Score the skin on the pork belly into stripes ½ cm apart, making sure not to cut into the meat (you can also ask the butcher to do this for you as it is important to have a sharp knife). Place the pork belly on a big chopping board, skin facing down and meat facing up, and spread the butter mixture evenly onto the surface. Roll it up tightly and tie it up with butcher's string to hold it together.
TIP
Instead of scoring straight lines in the crackling, you can also cut a harlequin square pattern.
3
Preheat the oven to 160C/140C fan/gas mark 3.
4
Place the pork on a wire rack set over an oven tray and sprinkle with salt on the scored skin.
TIP
If you have time, leave the roast uncovered in the fridge overnight before cooking. It will dry out the skin, resulting in a crispier crackling.
5
Pour 500ml water into the tray, place the tray in the middle of the oven, and roast for 3½ to 4 hours. Check at intervals; if the water evaporates, add a little more. The pork should be around 70°C inside, check with a meat thermometer, and leave to rest for 15 minutes before carving.
TIP
Air frying a roast of pork is great for getting all the important elements just right. The rind achieves the perfect crispiness, while the stuffing is locked in and packed with flavours. The result is a particularly flavourful, tender, and juicy meat.
Vegetable mix
1
Boil beans in water for 45 minutes or until tender. When done, drain in a colander and set aside for later.
2
While the pork roast is resting, cut asparagus and spring onion into 3-4-centimetre pieces. Just before serving the pork, sauté asparagus and spring onions in butter in a big frying pan for 4-5 minutes. Add white beans and let it simmer for another 4-5 minutes. Season to taste with salt and pepper, turn off the heat, and add basil leaves.
3
Carve the pork and serve with the vegetable mix.
