HOG ROAST

INGREDIENTS

2kg pork shoulder joint

4 banana shallots, halved

1 tbsp olive oil

For the stuffing:

1 tbsp rapeseed oil

2 banana shallots, chopped

1 apple, finely diced

2 tbsp chopped fresh sage

150g fresh breadcrumbs

200g sausage meat

1 egg yolk

For the slaw:

1/2 head celeriac

2 carrots, grated

1 tbsp each chopped parsley and chives

3 tbsp yoghurt

3 tbsp mayonnaise

To serve:

brioche buns, warmed and split

METHOD

1. Preheat the oven to 150˚C/130˚C fan oven/Gas 2. To make the stuffing, heat the oil in a frying pan, add the shallots and gently cook for 5 minutes until softened. Add the apple and cook for a further 3 minutes. Remove from the heat and stir in the sage and breadcrumbs. Once cooled, crumble the sausage meat into the mixture and stir in the egg yolk.

2. To stuff the pork, lay three long pieces of string on a chopping board – these are to tie it in place once you’ve re-rolled the pork. Untie the joint and lay skin side down on top of the string. Make several cuts in the meat to enable you to open it out. Pack the stuffing into the centre and any cuts, bring the sides up together and reshape into a joint. Tie in place.

4. Place the halved shallots in a roasting tin and place the pork on top. Drizzle with the oil and season well. Cover tightly with a double layer of foil and roast for 3 hours or until cooked through. Remove the foil from the pork, turn the oven up to 200˚C/180˚C fan oven/Gas 6 and cook for 1 hour or until the skin has crackled.

5. To make the celeriac slaw, add 2 tbsp white wine vinegar to a bowl of water – this is to stop the celeriac from discolouring. Peel the celeriac and cut into a fine julienne, dropping the celeriac into acidulated water as you go. Mix the yoghurt and mayonnaise together in a medium bowl and stir in the carrots and herbs. Drain the celeriac and add to the mixture. Season well.

6. To serve, carve the pork and pile into the warmed buns along with the slaw and some crackling.

For the perfect crackling…

As soon as you can, take the meat out of its packaging, place in a roomy dish and store in the fridge uncovered overnight to allow the skin to dry out