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Onion, Sage and Macadamia Nut Pork Stuffing

04 Jul

Oh happy day!

I never shop at large supermarket chains so I often don’t see new products. It just so happens, though, that the kitty litter we buy (which is sawdust which would be thrown away from a sawmill) is only available from Coles. So once every six months, we go buy a couple dozen bags and sometimes I get to check out some new products. Well, this time I discovered that Coles is now stocking free ranged pork. YES! Free Range Pork!

Of course, I just had to sample some so I bought a piece of rolled pork roast to sample. Its been so long since we have had a pork roast (possibly two or more years!) that I was beside myself with ideas. Eventually I decided to stuff the roast, roll it and roast it. The results were rather delicious, even if I do say so myself…

[ SERVES: 5 |  TIME: 90 MINUTES  |  COST: $20  ]
[  JOES RATING:  5  / 5  |  MY RATING:  5  / 5  |  BRITTANYS RATING:  5  / 5   ]

Ingredients

Pork

1 rolled free ranged pork roast
splash of olive oil
rock salt

Stuffing

1 cup breadcrumbs
1 onion, chopped finely
½ cup macadamia nuts, chopped
1 egg
1 tablespoon garlic, minced
1 tablespoon sage, diced
splash of olive oil
salt and pepper to taste

Method

  1. Caramelise the onion in a frying pan with a little olive oil.  Add the garlic, sage and macadamia nuts. Cook off until well incorporated and cooked through. Remove from heat and allow to cool.
  2. In a bowl, combine the onion mixture with the breadcrumbs and egg. If it is too dry, add a little water 1 tablespoon at a time ¹.
  3. Lay your pork skin side down on a flat surface and use a sharp knife to cut into the flesh. Do not cut all the way through. If possible, cut Y shapes into the flesh. Use your fingers to force the mixture down into the slits, packing it as tight as possible.
  4. Once the stuffing mixture is packed on the meat, roll the roast as tightly as possible. Use butchers string to tie the roast into a roll.
  5. For a crispy crackling, score the skin but take care not to cut right through the fat layer. Rub oil into the skin before applying a good quantity of  salt, ensuring it gets right into the score lines.
  6. To cook the roast, preheat the oven to 220°C and bake for 30 minutes. Reduce the heat to 180ºC and cook for 45 minutes per kilo of meat. Baste ever 30 minutes.
  7. Remove the roast from the oven, cover with aluminium foil and allow to stand for 10 – 15 minutes. This resting allows the juices to settle, the muscle tissues to relax and finishes off the cooking process.
  8. Carve and serve hot.

Observations

  • Note 1: When I made the stuffing, I felt it was a little dry so I added some water to the mix. Unfortunately I didn’t take much note of how much water I used, but Id hazard a guess and say around ¼ cup. The amount of water you will need to make a moist (but not wet!) stuffing will vary according to how much oil you have used, how big your onion was and how dry your crumbs are. Just add a little water at time until you have the right consistency. Use the pictures above as a guide.
  • The meat was so juicy and tender, but that stuffing was amazing! Joe (who is quite partial to stuffing) went as far as to say that it was the best stuffing he had ever tasted. Why, thank you my love!
  • Today, I partnered the pork up with some traditional roast vegetables and some asparagus, broccoli, zucchini and purple carrots. I opted not to use apple sauce or gravy today because I didn’t want to lose the flavour of the stuffing (which was the feature to compliment the pork).
  • I haven’t tried purple carrots before, and just happened to notice them on my way out of the store. I decided to grab some to try them. They had a definite earthy flavour and were not as sweet as a dutch carrot. I quite enjoyed the flavour and it worked well with this dish.
  • Diabetic Note: Balance, dear diabetic friends. This dish has balance! The baked veggies were only baked in a little oil and if you avoid eating the pork skin, you avoid a lot of fat. The boiled vegetables give you nourishment with no carbohydrate content. The carbs in this meal are in the stuffing but I would hazard a guess and say it is possible 2 exchange points (30g) carbohydrates at most. This is diabetic meal planning at its best!
  • Ethical Note: We have avoided eating pork for so long because of the ethical issues involved with pork farming. I had forgotten how much I missed it. I can’t say it will grace our plate often, but once a month should be enough to keep everyone’s taste buds happy while having no adverse effects on the planet.
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4 responses to “Onion, Sage and Macadamia Nut Pork Stuffing

  1. narf77

    July 4, 2012 at 10:22 am

    Great to see that Coles has upped its game and that it is offering free range pork now. We don’t buy supermarket meat because the butchers is cheaper in Tasmania (forget Apple Isle…thats only for tourist generation…Tasmania should be called Isle of Meat!). We used to be able to buy pork mince cheap here but not now. Your pork roast looks lovely and there is NOTHING like crackling (even after 23 years of being a vegetarian I can still remember how good it tastes lol 😉 )

     
    • Rhianna

      July 4, 2012 at 11:38 am

      heh. I have to admit I am quite partial to it and after a few years of not eating it, we were sure glad we did. We got about six serves from that one piece of pork and it cost us $15. For free ranged meat, that is well priced. We were quite happy with that purchase.

       
      • narf77

        July 4, 2012 at 5:58 pm

        That was very well priced! It’s great that you can buy it in supermarkets now and that will help with mainstream consumers getting more of an incentive to choose a more sustainably produced product that would otherwise only be available at farmers markets or point of sale.

         

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