Recipe: Stuffed pork with sage, smoked paprika and sweet pepper

PUBLISHED: 11:35 14 November 2016 | UPDATED: 11:35 14 November 2016

EXG NOV 16 Recipe Main French

EXG NOV 16 Recipe Main French

Archant

French’s Farm is run by Malcolm and Kim Knox and has won many awards for environmentally friendly farming.

EXG NOV 16 Recipe Main French  EXG NOV 16 Recipe Main French

‘We don’t use any chemicals or artificial fertilisers on the land which our animals and birds and reared upon. Yes it is more labour intensive, but the meats we produce are the crème de la crème - everyone says how wonderful our meats taste’. This time of year is particularly busy for the pair, getting their turkeys and succulent pork and capon chickens ready for Christmas, plus their ducks and geese too, and all the produce is free range, and organically fed.

Here, Malcolm shares his recipe for an autumnal stuffed pork with cider:

Ingredients:

1.5kg of boned belly of pork

3 large organic sweet red peppers

6 large carrots

1 large leek

3 sprigs of fresh sage

3 large cloves of garlic

2 large tbsp olive oil

1/2 pint of medium dry cider

1 organic chicken stock cube

Method:

Serves 4

Take the bones belly of pork with the skin removed, but saved for later. Open the belly and sprinkle lightly with salt and pepper (to taste). Finely chop the sage and crush the garlic. Add to a pestle or similar and add the paprika and olive oil, and then mix/crush thoroughly. Spread the mix over the inside of the belly of pork.

Remove the core and seeds from the red peppers, placing knife down one side to open them up. Place under the grill until black and soft, then place whole over the top of the marinade; this gives a lovely charred sweet flavour to the pork. Now roll the pork belly making a Swiss roll and with 5 or 6 lengths of butchers twine tie together to seal.

Slice the carrots in half and place in a roasting tray with sliced leeks over the top, pour at least 1/2 pint of the cider into the dish and place the pork on top. Take the skin of the belly and liberally rub with salt and place over the top of the dish to form a lid. Place in a pre-heated oven of 180’C and cook for 1 hour.

By this time the crackling should be crisp and you should be able to remove in one sheet. Now cover the pork with foil and cook on a lower/medium heat for 1 to 1.5 hours, depending upon your oven. When cooked and the meat is tender and almost falling apart, remove from the dish and set aside and recover with foil.

Remove the cooked vegetables from the pan - mash or chop finely and places in a jug and with a stick blender reduce down to a fine mash. Add the organic stock cube to the remains of the cider juice and, if needed, add more water.

Now bring to the boil stirring occasionally. If you need to thicken this, add some of the pureed vegetable to do this. Slice and serve the pork with vegetables of your choice, this dish goes well with roasted sweet potato or mash, broccoli or greens. Use a good tablespoon full of the pureed cooked vegetables as an accompaniment for the pork and add gravy to taste.

Get the taste:

French’s Farm Shop

Wigley Bush Lane

South Weald

CM14 5QP

01277 264317

www.frenchs-farm.co.uk

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