The Merchant Tradition continues today...

Pork Stuffed with Apple and Henry Langdon Coriander, Chilli & Kaffir Lime

Serves 4 - Prep time 20 mins - Cook time 105mins

Ingredients.

1.75kd boneless pork loin roast

2tbsp butter

2 shallots, finely sliced

1/4 cup toasted macadamia nuts

1 green apple, peeled, cored and diced

2tbsp Henry Langdon Coriander, Chilli & Kaffir Lime Sea Salt Rub

3/4 cup fresh bread crumbs

2tbsp lemon juice

1tbsp olive oil

1tbsp Henry Langdon Sea Salt Flakes

Note: Allow approx 30 mins cooking per 500gm of pork.

Method.

Pre heat the oven to 240c

Melt butter in a fry pan over medium heat.  Add the onion , toasted macadamias and apple.  Saute for 3 mins. Transfer to a bowl.

Combine the apples with Henry Langdon Coriander, Chilli & Kaffir Lime Sea Salt Rub and breadcrumbs.

If the pork is tied, remove the string and lay it flat, rind side down.  Check that the rind has been scored and if needed, cut the meat to make room for the stuffing.

Spread the stuffing evenly over the meat, roll and tie off with butchers string.

Rub the rind with lemon juice, then oil and then massage the salt into the rind, ensuring you get salt into the scores in the rind.  This will give you a better crackling.

Place the pork on a rack in a roasting dish and bake for 30mins.  Reduce the heat to 180c and bake for a further 75 minutes or until the pork is cooked when tested with a skewer.  Allow to rest for 10 mins before slicing.

Stuffed Pork Recipe: Pork with Coriander, Chilli and Kaffir Lime

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