Welcome To Yandina Butchery
LIKE us on Facebook
  • Home
  • CHRISTMAS ORDER FORM
  • Contact Us / Home Delivery
  • Family Packs
  • Recipes
  • Suppliers

Easter Week 2 - Pancetta & Apricot Pork Roast

2/4/2019

0 Comments

 
Picture

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
R
oasted 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/

0 Comments



Leave a Reply.

    Archives

    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    November 2012
    September 2012
    August 2012

    Categories

    All

    RSS Feed

Powered by Create your own unique website with customizable templates.