Luxury Pork Pillow Roast

Entertaining with a roast need not break the bank. Pork still remains an economical option, and with a delicious stuffing, it will provide a main course you will be proud to serve to your guests.

Difficulty

Prep Time

25 minutes

Cooking Time

1 hour 40 mins

Serves

5

Ingredients

  • +- 1,6 kg pork belly (ask your SPAR butcher for the thickest and leanest he can source for  you)
  • 410 g can  SPAR pear halves, drained and mashed
  • 1 wedge blue cheese, mashed (125 g)
  •  65 pkt walnuts, chopped
  •  1 small onion, finely chopped
  • salt and black pepper to taste
  • Sauce
  • 167 ml bottle pink sparkling wine 
  •   25 ml  redcurrant jelly (1/2 bottle)
  •   10 ml  corn-flour mixed into
  • 250 ml sour cream

Method

  1. Pre-heat oven to 180 ° C.
  2. Cut the roast in half horizontally almost the whole way through.
  3. Combine the pear, cheese, walnuts, onion and seasonings. Use this mixture to fill the roast centre.
  4. Brush the top rind with olive oil and rub in salt liberally, to ensure a deliciously crisp crackling layer after roast. Wrap in foil and roast for 1 hour.  Open up the foil and roast a further 20 minutes to brown and crisp the crackling.
  5. Set the roast aside to settle before carving, while preparing the sauce.
  6. Warm the sparkling wine and redcurrant jelly together on low heat, stirring to combine. Bring to the boil and cook steadily to reduce it somewhat. Slowly add in the corn-flour and cream mixture, using a hand-whisk to ensure it remains smooth until it is well heated.

Hints & Tips

  • This roasts successfully in a kettle braai too, using the indirect coal method.
  • Carve this joint slightly on the angle to accommodate the bones on the base of the joint which run in that direction.