James Martin Stuffed Pork Food

BACON-WRAPPED STUFFED PORK TENDERLOIN

Steps:

• Heat the oven to 450F: Have on hand a rimmed baking sheet.
• Roast the tenderloin: Roast for 20 to 25 minutes, or until an instant-read thermometer inserted into the center of the meat registers 145F to 150F and the bacon is brown and crisp. If the roast is ready before the bacon browns, place the tenderloin under the broiler for 3 to 5 minutes to brown the bacon.
• Let the tenderloin rest for 10 minutes before cutting into slices: Serve with the pan juices spooned over top if desired.

ROAST RACK OF PORK WITH WILD GARLIC STUFFING

Steps:

• In the morning before you cook the pork, use a very sharp knife (or ask the butcher) 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.
• Add 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 and wild 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.

STUFFED PORCHETTA

Steps:

• Score the pork belly skin with a sharp knife in a cross pattern. Score down to just before where the skin meets the fat, rather than the fat itself. Bring a large saucepan of water to a simmer and add the bicarbonate of soda. Lower the pork into the water, poach gently for 5 mins, then remove it from the water and leave to cool to room temperature.
• Meanwhile, toast the fennel seeds and chilli flakes in a dry frying pan over a high heat for 1-2 mins, then tip into a bowl and leave to cool. Grind the spices in a spice grinder or with a pestle and mortar, then mix with 1 tbsp fine sea salt.
• Once the pork has cooled, turn it skin-side down and pierce the underside of the meat all over with a knife. Rub the meat with the spiced salt rub, cover and put it in the fridge for at least 8 hrs or overnight. Can be prepared 24 hours ahead.
• The next day, make your stuffing. Heat the olive oil in a non-stick frying pan and add the onion and fennel. Season and cook gently over a low heat for 10 mins. Add the coriander seeds and garlic, and cook for another 2 mins, then add the mince. Cook for 8-10 mins until the mince is browned. Set aside and leave to cool.
• Transfer the mince and onion mix to a bowl and add the sourdough, pine nuts, orange zest, apricots, herbs, lemon juice and nutmeg. Season well, then mix together thoroughly with your hands. Add the egg and mix again.
• Lie the pork belly on a board, skin-side down. Form the stuffing into a sausage shape running all the way down the middle of the belly. Wrap the sides of the belly around the stuffing and tie with butcher's string. Place seam-side down in a roasting tin, uncovered, and chill for at least 2 hrs, preferably overnight. You want the skin to dry out completely so that it crisps up when you roast it.
• To cook the pork, remove it from the fridge and leave it for at least 1 hr to come to room temperature before you cook it. Heat oven to 180C/160C fan/ gas 4 and cook the pork for about 2 hrs, turning the tin every 30 mins or so. After 2 hrs, turn the heat up to 220C/ 200C fan/gas 7 and cook for another 20 mins. When the pork is done, a thermometer pushed into its centre should read 77C. If the skin looks in danger of burning, cover it with foil - but only do this once it has crackled.
• Once the pork has cooked, remove from the oven and leave to rest for 30 mins. When you're ready to carve, put the pork on a big chopping board. Using a sharp knife, slice the meat into rounds.