Preheat the oven to 240°C (220°C fan)/475°F/gas 9.Put all the ingredients for the filling in a large bowl, seasoning well at the end. Mix until all the ingredients are thoroughly combined.
Lay the pork on a board and unroll it skin-side down. Using a sharp knife and starting at one end, carefully cut the meat in half horizontally, working almost to the very end so that it’s still attached on one side.
Open out the length of the meat so that you have a very long rectangle. Spoon the filling over the entire surface of the meat and smooth over so that it sits in an even layer. Starting from the end with no skin attached, roll the meat up tightly along its length to enclose the filling.
Secure with string: cut a length of string at least 5 times the length of the joint. Make a noose in the end of the string, loop it around the pork, then pull the string through the noose and pull it tight. Continue to work down the joint, wrapping the string around the underside of the joint and back around to meet the string at the top, then feeding the string over and under the string at the top, pulling it taught each time. Tie it at the end to secure.
Place the stuffed pork onto a baking rack set in a roasting tray and roast for 30 minutes. After this time, turn the oven down to 140°C (120°C fan)/275°F/gas 1 and roast for another 3 hours. Cut off the string, then slice.
For the sauce heat the stock and cider. Bring to the boil and reduce by half. Add the cream, mustard seed and chives, then season.
To serve, place a slice of pork onto a plate with sprouts mash and sauce.
Preheat the oven to 240°C (220°C fan)/475°F/gas 9.Put all the ingredients for the filling in a large bowl, seasoning well at the end. Mix until all the ingredients are thoroughly combined.
Lay the pork on a board and unroll it skin-side down. Using a sharp knife and starting at one end, carefully cut the meat in half horizontally, working almost to the very end so that it’s still attached on one side.
Open out the length of the meat so that you have a very long rectangle. Spoon the filling over the entire surface of the meat and smooth over so that it sits in an even layer. Starting from the end with no skin attached, roll the meat up tightly along its length to enclose the filling.
Secure with string: cut a length of string at least 5 times the length of the joint. Make a noose in the end of the string, loop it around the pork, then pull the string through the noose and pull it tight. Continue to work down the joint, wrapping the string around the underside of the joint and back around to meet the string at the top, then feeding the string over and under the string at the top, pulling it taught each time. Tie it at the end to secure.
Place the stuffed pork onto a baking rack set in a roasting tray and roast for 30 minutes. After this time, turn the oven down to 140°C (120°C fan)/275°F/gas 1 and roast for another 3 hours. Cut off the string, then slice.
For the sauce heat the stock and cider. Bring to the boil and reduce by half. Add the cream, mustard seed and chives, then season.
To serve, place a slice of pork onto a plate with sprouts mash and sauce.
