Stuffed Roast Pork
Ingredients
- For the pork
- 1 ½ kilograms Suckling pig shoulder (ready to cook, with skin)
- salt
- freshly ground peppers
- For the filling
- 1 Pretzel
- 50 grams dried Plum
- 50 grams dried Apricot
- 50 milliliters milk
- 1 egg
- 1 small onion
- 1 Tbsp butter
- 2 sprigs flat-leaf parsley
- For the sauce
- 200 grams onions
- 1 garlic clove
- 3 Tbsps vegetable oil
- 500 grams minced Pork bone (ribs, tail)
- 1 tsp Tomato paste
- 750 milliliters Beef stock
Preparation steps
For the pork: Preheat the oven to 120°C (approximately 250°F). Rinse pork with cold water and pat dry.
For the filling: Cut pretzels into 1 cm (approximately 1/3 inch) pieces. Quarter plums and apricots. Combine pretzels, plums and apricots. Heat milk in a small saucepan, beat in egg and leave for 15 minutes. Peel and mince onion. Heat butter in a small pan and cook onion for 3 minutes, until translucent. Rinse parsley, shake dry, pluck off leaves and coarsely chop. Add onion and parsley to pretzel mixture and lightly season with salt and pepper.
Season pork meat with pepper, rub skin with salt. Pour filling into the center of the pork. Carefully roll up and secure with kitchen twine.
For the sauce: Peel and dice onions. Peel and press garlic. Heat oil in a saucepan and fry bone for 10 minutes over medium heat, stirring constantly. Add onions and garlic and cook 5 minutes more. Stir in tomato paste, cook for 2 minutes and deglaze with a dash of stock. Bring to a boil and gradually add remaining stock.
Place roast, skin-side down, in sauce. Roast in oven for 3 hours. Flip after about 1 1/2 hours. Near the end of cooking, prick with a fork to ensure roast is tender and juices run clear. Remove pork from oven and turn on broiler.
Combine 2 tablespoons of water and 2 pinches of salt. Strain pan sauce through a fine sieve and boil in a small pot until creamy. Season with salt and pepper. Brush pork skin with saltwater. Place pork on a broiler pan and broil for 10-15 minutes. until golden brown and crisp. Turn meat and baste with saltwater throughout.
Remove from oven and discard kitchen twine. Slice pork and drizzle with pan sauce. Garnish with parsley and serve with bread dumplings, as desired.
