2-3Kg of Loin of pork, not tied but French trimmed
1Tbsp olive oil
1 Onion finely chopped
2 thymes springs, leaves picked
Slice of bread, preferable sourdough, chopped/grated
½ teaspoon of fennel seeds
½ teaspoon of coriander seeds
½ teaspoon of chilli flakes
Trim from the pork, minced (or use 400gms of pork mince)
Nutmeg, for grating
Zest of ½ lemon
1 Tbsp of chopped flat parsley
70g of spinach 2 cloves of garlic chopped
In the morning before you cook the pork, use a very sharp
knife to cut a deep flap under the skin and fat of the meat, all the way along
the rack – be sure to leave at least 5cm connected. Rub the powdered sea salt
all over the flesh (not the skin), then leave uncovered in the fridge for at
least 2 hrs. Take out of the fridge 30 mins before you want to cook it, to come
to room temperature. Heat oven to 240C/220C fan/gas 9.
Meanwhile, make the stuffing. Heat the olive oil in a frying
pan. Add the onion, a pinch of sea salt and black pepper, and the thyme leaves.
Cook over a low heat, stirring, until the onion has softened, about 10 mins.
Add the sourdough 2 mins before the end. Remove from the heat and transfer the
mix to a bowl.
In a dry frying pan, toast the fennel and coriander seeds and
chilli flakes over a high heat for 1-2 mins. Allow to cool, then use a pestle
and mortar to grind with a pinch of sea salt.
the ground spices to the onion mixture and mix with the pork trim. Season
again, grate in some nutmeg to taste, and add the lemon zest, parsley, spinach
(chopped) and garlic. Mix everything together with your hands to thoroughly
combine, then add the egg and mix again
Press the stuffing into the flap in the pork and tie up with
string all the way along to hold the stuffing in. Use foil to cover any exposed
stuffing, as it will burn in the hot oven. Place the joint on a baking tray.
Cook the pork for 20 mins per 450g – so 2 hrs 20 mins for a
joint this size. Start it off on 240C/220C fan/gas 9 for 20 mins, then reduce
the heat to 200C/180C fan/gas 6 and cook for 2 hrs. Turn it halfway through to
ensure it’s cooking evenly and test it 10 mins before the end with a temperature
probe. When the core reads 70C, it’s cooked. Wrap the pork in foil and leave to
rest while you prepare your side dishes