Rolled roast of pork
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| 1 | thinking of cold meat for Christmas,it wont be big as is only myself and husband,which cut should I buy and would love ideas for a different stuffing.? Edited by glynsmum at 10:32 am, Wed 6 Nov glynsmum - 2019-11-06 10:17:00 |
| 2 | if you want it rolled get that but I prefer a bit of shoulder mouse265 - 2019-11-06 11:14:00 |
| 3 | The belly cut....there are some lovely xmas recipes for stuffing if you google. rainrain1 - 2019-11-06 11:23:00 |
| 4 | Stuffing, put a bit of sausage meat in with the sage and onion crumb stuffing mix. Plenty of herbs too and if you like that kind of thing, some fruit. lythande1 - 2019-11-06 11:41:00 |
| 5 | put dried apricots and craisins in the stuffing. articferrit - 2019-11-06 12:59:00 |
| 6 | Thanks, have now googled Duh! and found one sounds good,Pork stuffed with shallots ,poached pears and blue cheese,yummy, but having said that, it's surprising what the cooks on here come up with,so always worth a try. glynsmum - 2019-11-07 10:00:00 |
| 7 | I buy pork rump (no fat or bone - $12.99kg). Put a slit in it to make a pocket and stuff with prunes chopped and soaked in port, grated ginger and garlic. Rubbed with celery salt (optional, but I like it!). Browned in either dripping or olive oil, then placed on a trivet in a lidded pan on top of the stove with the lowest possible flame, basted now and again (another splash of port into the pan, or even cider if required), cooked for 3 - 4 hours depending on how you like it. I often cook two rumps at a time. freezes well. Use the juices as a base for the gravy - or you may also want to lob an onion into the roasting pan for a hour or two. socram - 2019-11-08 12:29:00 |
| 8 | Oh wow that sounds so good think I might change my mind! glynsmum - 2019-11-08 17:02:00 |
| 9 | Another option is to use a decent sausagemeat, as the fat from the sausage helps keep it moist. If you want more of a kick, use chorizo, but as above, dried fruit, dried apricots, cranberries (presoaked), are all worth a try. It just depends what you like. There are no real rules! Having it cold probably means that the fruit will help keep it moist, as rump has no fat and cold roast pork can be a bit dry. Personally, I prefer it warm anyway, but left overs can be reheated successfully, especially if there is a gravy you can put in the pan with it. Edited by socram at 6:53 pm, Fri 8 Nov socram - 2019-11-08 18:53:00 |
| 10 | Thankyou socram lot of tips there I'll be trying,thanks for your time. glynsmum - 2019-11-09 10:07:00 |
