Stuffed Roast Pork with Apricot and Date Stuffing

Name: Stuffed Roast Pork with Apricot and Date Stuffing
Yield: Serves Six to Eight
Ingredients: beaten egg; 2-kg/4½-lb piece of boned loin of pork with both crackling and belly flap still attached; salt; about 1 tablespoon flour; 300 ml/½ pint stock or water; 300 ml/½ pint stock or water; 1 small onion, chopped; 1 tablespoon butter; 65 g/2½ oz fresh white breadcrumbs; 25 g/1 oz chopped dried apricots (not soaked); 1 tablespoon hazelnuts, chopped; 12 dates, chopped; juice of ½ lemon; salt and pepper; salt and pepper

Preparation info

Serves
Six to Eight

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

2-kg/4½-lb piece of boned loin of pork with both crackling and belly flap still attached
salt
about

Main course

Method

First make the stuffing: fry the onion slowly in the butter until just turning colour. Add all the other ingredients, using just enough egg to bind the mixture together.

Make sure the crackling is evenly and well scored by the butcher. If it is not, cut parallel lines through the outer skin all over it with a sharp kitchen knife, Stanley knife or razor blade.

Lay the loin of por