Quite simply, this dish is a stunner! If you’re looking for something to serve that will have impact and blow your guests away with its textures and flavours, our roasted pork recipe is the dish for you.
We’ve called it “celebration roasted pork loin” because it brings together all those elements that make an extra special meal — a roasted meat joint that fills the kitchen with aromas, the unexpected ingredients in the spiced fig and port stuffing and a dish that will make a fitting centrepiece on your festive table.
The ingredients list calls for free range pork, and for good reason. We only sell free range meat here at Church Street Butchers, in line with our ethical and sustainable principles. Our pork is “Australian Certified Outdoor Bred”, raised in comfortable straw-lined shelters and free from added antibiotics or hormones. This means that it’s tastier, better for you and better for the environment — it’s a win-win!
Tips and tricks for cooking pork
Getting the crackling just right for this dish takes a little care and attention.
To start, you’ll need to score the rind. If you’re not sure about this, your free-range butcher will be happy to do it for you.
Dry rind makes better crackling. To dry it out, leave it uncovered in the fridge for the night before cooking.
Make sure you pat it dry thoroughly before putting the joint in the oven.
The oven temperature needs to be just right, so make sure you check it with an oven thermometer.
If your crackling isn’t as crispy as you would like, you can place your roast tray under a grill preheated to 200°C for a few minutes to crisp it up.
What should I serve with my pork joint?
We’ve suggested parsnips and carrots in the recipe here, but you can add any roast vegetables you like. Sweet vegetables work well with this meat, so you could also try sweet potato, swede and turnips.
The flavours of any of the vegetables suggested above will also complement the apples and cherries used in this recipe.
Mashed potato also works a treat with this dish. Add cream instead of milk during the mashing process for a touch of indulgence.
Recipe by Jacopo Corbetta, head chef at The Stores Grocer in Brisbane.
Ingredients
- 2 kilogram Australian skin-on pork loin (trimmed, scored)
- 255 gram Dried figs (finely sliced)
- 225 milliliter Port
- 1 cup Breadcrumbs
- 12-15 Fresh sage leaves (finely sliced)
- 2 teaspoon Ground cinnamon
- Salt and pepper (to taste)
- Butcher’s twine
Instructions
- Place the figs and port into a saucepan. On medium heat, cook until the figs are tender and the port has reduced
- Pre-heat oven to 220C (200C fan-forced)
- When the figs have slightly cooled, transfer to a food processor
- Add the breadcrumbs, sage, cinnamon, salt and pepper then blend to a coarse consistency
- On the bench, lay flat the full pork loin with the loin facing in. Spread the fig mix evenly over the loin leaving clear approx. 50ml around the edges to allow the mixture to expand out once tied. Roll from the loin end to the belly
- With two finger spaces between each knot, tie with butcher’s twine. Rub a generous amount of salt onto the skin then transfer to a shallow roasting tin
- Roast for 25mins at 220C then turn the oven down to 180C or 160C fan forced
- Cook for 1–1.25hours or until the loin reaches 65C internal temperature
- Increase the oven temp to 250C and cook until the skin is crisp
- Remove from oven and allow to rest for 20min before carving
Pork and more from your local free range butcher in Melbourne
If you fancy giving this special recipe a go, come and see us at Church Street Butchers, your local free range butcher here in Melbourne.
We can help you select your ethically produced pork joint, full of flavour and goodness.
For your convenience, we also offer free delivery straight to your home on orders over $80 to Brighton and surrounding suburbs. This is a great option if you are preparing that extra special meal and don’t have a lot of time on your hands.
We also offer a range of other quality food products and some delicious wines too — so you’ll find everything you need to complete that extra special meal.
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