Stuffed Rolled Pork Roast
- 1 ⅕ kilograms Suckling pig roulade (with skin)
1. Prepare the roast:
Rinse pork, unroll and pat dry. With a sharp knife, score flesh crosswise and lengthwise 1.5-2 cm (approximately 1/2 to 3/4 inch) across into a diamond pattern and season with salt and pepper.
2. Filling manufacture:
For the stuffing, toast bread and grate finely.
Pluck rosemary needles and thyme leaves and chop finely. Peel garlic and chop finely. Rinse scallion and cut into pieces. Rinse and drain spinach and process in a blender with rosemary, thyme, scallion and egg. Stir breadcrumbs and a little oil into blended mixture and season with salt and pepper.
3. Roast fill:
Spread filling on edge of pork, roll up and bind closed with kitchen twine.
4. Turn the roast cook:
Season rolled pork roast with salt and pepper. Pour remaining oil into a roasting pan and set roast rind-side down in pan. Pour beef broth into roasting pan and bake about 30 minutes in oven preheated to 220°C (approximately 425°F), basting roast occasionally with pan juices. Turn rolled pork roast rind-side up and pour beer into roasting pan. Reduce oven temperature to 200°C (approximately 400°F) and bake 1-1 1/2 hours longer, basting occasionally.
Increase oven temperature to 250-270°C (approximately 475-500°F) and set roast under broiler until crisped, watching carefully.
Cut roast into thin slices to serve.