Pork shoulder with spicy stuffing
A roast with spicy stuffing will be the highlight of a Sunday or holiday lunch. If you don't dare to cut the pork shoulder into slices, ask the butcher to do this. Don't forget to buy some kitchen string so you can tie the piece of meat well and the stuffing will stay in place.
Ingredients · Servings For 8 people
- 2 kg pork shoulder
- 2 tsp flaked salt
- 2 pcs onion
- 1 tbsp plain wheat flour
- 500 ml chicken broth
- 200 ml white wine
- 1 apple
- 1 red onion
- 1 handful sage
- 1 egg yolk
- 1 tsp fennel seeds
- allspice
- 200 g fresh sausage
- 100 g breadcrumbs
Method · 4 h 55 min
- Preheat the oven to 150°C (fan 130°C). Place the meat on a work surface and make cuts in the skin. Then cut the meat into a sheet so that it opens like a book - you can tap it a little to even out the height of the meat. Mix and work the ingredients for the filling with your hands, season with salt and pepper.
- Place 4 long pieces of kitchen string on a work surface. Place the meat skin side down on the string and spread the stuffing over it. Lift the meat up the sides, fold it around the stuffing to its original shape and tie it tightly with the string. Rub the salt into the skin.
- Cut the onion into thick slices and arrange them on the bottom of the baking dish. Place the meat on top of the onion and pour half a cup of water over the meat. Cover with foil and bake for 3 hours.
- Remove the foil and increase the oven temperature to 200°C (fan 180°C). Bake for another hour or until the skin is crispy. Then remove the meat from the pan and let it rest, covered, for 30 minutes.
- For the sauce, remove most of the fat from the roast and place the roasting pan with the juices on the stove. Dust with flour and mix well with all the seasonings. Add the stock and wine and bring to a gentle boil. Cook and stir for 10 minutes, adding salt if necessary. Serve with the roast. Photo and recipe taken from Olive Magazine.