How I deboned a leg of pork, stuffed and rolled it, easier than you think!
I’ve been having great fun playing with all the toys that I won through Blue Ribbon Bread. Good knives make cooking so much easier and I have been wanting to try out my new Wusthof boning knife. My local butchery must have mental telepathy with me, as pork was on special at R29.99 a kg and you know me, I can’t help myself!
I began by making a light incision nearest the bone end, from the widest part downwards and peeling the skin away from both sides using the knife.
Working gently I removed the bone, it helps to choose a joint that has the bone to one side. Just feel with your fingers and take your time cutting alongside the bone. It’s quite easy to feel where the bones are, just take the angle that ensures you stay with the bone, turn the joint around if need be, to get an easier path.
Make a small incision down the centre of the meat to enable you to open it out more. I also removed a couple of pieces that were a little too high and would make rolling difficult. These pieces I placed at each end of the roll to keep the stuffing in.
Spread the stuffing as above and using the skin, wrap the meat into a roll. I was working by myself and found putting a skewer in to keep the meat together helped whilst stringing it up.
Don’t forget to rub the joint with salt to help crisp the skin.
70g dried peaches chopped (Safari snack pack)
50g toasted chopped nuts (I used almonds)
3 TBS of whisky or tipple of choice or fruit juice
1 small apple peeled and grated
1/2 small onion peeled & finely chopped
75g fresh breadcrumbs
1 egg beaten
Place the chopped peaches into a small saucepan with the whisky and gently bring to a slow boil to allow them to absorb the liquid.
Add to the remaining ingredients and mix well.
The stuffing complimented the pork and the nuts added a nice texture. This +- 1.6 joint would serve 6 nicely. I cooked it in my fan assisted oven for 30 minutes on 200c and then for another 1.5 hours at 180c. Use a skewer to test if your roast is cooked, if the juices run free of blood then it’s done.
I know I didn’t do a perfect job, but the meat was so much easier to carve and it’s not as difficult as you think. The same joint prepared and stuffed by a butcher would have been more than double the price. So give it a try!