A traditional Christmas feast is not complete without a succulent roast pork to add to the turkey and ham – and don’t forget the apple sauce, just like mum used to make!
Serves 6 to 8
- 1.5kg pork belly or loin, rind on
- 6 slices bread, crumbed
- 100g butter, melted
- 2 tblspns dried sage
- ½ cup fresh parsley chopped
- 3 spring onions, finely chopped
- 100g macadamia nuts, roughly chopped
- Sea salt
- Sage leaves for garnish
- Vegetables or salad for serving
Mama's Apple Sauce
- 2 Granny Smith apples
- 2 cloves
- 1 tblspn brown sugar
Preheat oven to 220ºC. Score the pork rind thinly with a sharp knife and lay flat on a board, rind side down. Combine the bread crumbs, melted butter, sage, parsley, spring onions and macadamia nuts in a large bowl and mix well.
Place the stuffing in the centre of the pork and roll to enclose. Insert skewers and lace with string to secure. Place roast on a wire rack over a baking dish and rub surface with oil and sea salt. Cook in the oven for 20 minutes then reduce heat to 180ºC and cook for a further 40 to 60 minutes depending on weight (allow 40 minutes per kilogram including seasoning).
Allow to stand for 10 minutes prior to slicing and serving with steamed, roasted or stir-fried vegetables.
Mama's Apples Sauce:
Peel apples and slice into segments. Place in a pot with cloves, brown sugar and enough water to cover the apples. Bring to the boil. Remove cloves and blend mixture to a puree. Serve warm.