Easter Week 2 - Pancetta & Apricot Pork Roast

I love going to a little extra effort when it comes to Easter & Christmas... I think it is a special family occasion and I like to have that show in the food I present.  Be it a small family or a large family, the food brings us all together to celebrate (except for the crackling... there may be fighting over the crackling)!

Pancetta & Apricot Stuffed Pork Shoulder with Apricot Gravy​

Ingredients
1 tablespoon butter 
2 tablespoon olive oil 
1 brown onion, finely chopped 
2 garlic cloves, crushed 
150g mild pancetta, chopped or bacon
1 cup dried apricots, roughly chopped 
½ cup macadamia nuts, roughly chopped 
1 tablespoon fresh thyme leaves 
finely grated rind from 1 orange 
1/3 cup freshly-squeezed orange juice 
½ cup fresh white breadcrumbs 
1 egg, whisked 
3 kg boned rolled pork shoulder 
3 teaspoons sea salt flakes
Roasted potatoes and a leafy green salad, to serve

Apricot gravy
20g butter 
1 tablespoon plain flour 
1 cup apricot nectar 
1 cup chicken stock​

Method
1. For best results, dry the pork with paper towel. Place, uncovered, in the fridge overnight to air dry. Let pork stand at room temperature for 1 hour before roasting.

2. To make stuffing, heat butter and 1 tablespoon oil in a large frying pan over medium heat. Add onion, garlic, pancetta, apricots, macadamias and thyme. Cook, stirring occasionally, for 6-8 minutes or until onion is tender. Remove from heat and set aside to cool. Stir through orange rind, orange juice, breadcrumbs and egg. Season with salt and pepper.

3. Preheat oven 240˚C/220˚C fan-forced. Place pork, skin-side up, onto a chopping board. Using a sharp knife, cut a pocket along the side of the pork almost through to the other side. Press apricot mixture into the pocket. Secure pork with kitchen string.

4. Rub remaining 1 tablespoon oil into pork rind and then rub with salt. Place pork into a roasting pan and roast for 25-30 minutes until cracking is golden and crisp. Reduce heat to 180˚C/160˚fan-forced and roast for a further 1 hour 45 minutes to 2 hours or until just cooked through when tested with a skewer. Transfer to a plate and set aside.

5. To make the apricot gravy, drain fat from the roasting pan, leaving 1-2 tablespoons pan juices. Add butter to pan and heat over medium heat until sizzling. Sprinkle with flour and stir with a whisk until well combined. Cook, stirring for 2 minutes, until golden and bubbling. Gradually add apricot nectar and stock, whisking constantly until mixture boils and a smooth gravy forms. Season with salt and pepper to taste.

6. Slice pork. Serve with apricot nectar gravy, roasted potatoes and a leafy green salad.

https://www.pork.com.au/recipe/pancetta-apricot-stuffed-pork-shoulder-with-apricot-gravy/2593/