Pheasants' Hill Farm Shop

Cooking method:

Make a fresh herb stuffing by sweating 85g chopped onions, in 45g butter, stir in 100g fresh breadcrumbs, and salt and pepper, plus 2 tbsp chopped herbs (eg parsley, thyme, chives, marjoram, savory – any are suitable). Preheat oven to 190 degrees C/375 F/gas mark 5. Lay 2.3 kg joint pork down skin side down – sprinkle meat with salt and black pepper. Spread stuffing over the meat, roll up tightly and tie with cotton string. Dry the rind with a clean tea towel and season with Maldon salt. Roast on a roasting rack for 25 minutes to the pound (450g) . Baste the meat part regularly but do not baste the rind with any fat – keep all fat off the rind or it will not crisp properly. At the end of the cooking time test the joint with a skewer – the juices should run clear, not pink. If you have a meat probe the core temperature should be over 75 degrees C. If crackling is not crisp when the meat is cooked remove the joint to a warm oven, peel off the crackling and return to a hot oven 230 degrees C. Check on it every 2 or 3 minutes – the aim is to crisp the crackling but not burn it. Spoon off the fat from the roasting pan and add 600 ml home made chicken stock. Whisk to dissolve the deposits on the pan bottom. Bring to the boil. Season and thicken with a little flour/butter roux if desired. Add freshly chopped herbs to the gravy. Serve with roast potatoes and Bramley apple sauce or alternatively with a baked dessert apple