Chestnut, sage and onion-stuffed pork with dauphinoise potatoes

Chestnut, sage and onion-stuffed pork with dauphinoise potatoes

By
From
Home Comforts
Serves
12-16
Photographer
Yuki Sigura

You really have to buy this piece of meat from a butcher as the belly needs to be attached to the loin. Rolling it up with the stuffing will make for one massive joint for a feast but, when cooked – trust me – there will be very little left. Cooking it for a long time will make the crackling nice and crisp.

Ingredients

Quantity Ingredient

For the pork

Quantity Ingredient
2 onions, roughly chopped
75g unsalted butter
400g cooked chestnuts, roughly chopped
1 large bunch sage, finely sliced, leaves
300g fresh white breadcrumbs
sea salt
freshly ground black pepper
5.5kg boneless loin of pork, with the belly attached

For the dauphinoise potatoes

Quantity Ingredient
2 garlic cloves, halved
75g unsalted butter
2kg king edward potatoes, peeled and thinly sliced
pinch freshly grated nutmeg
600ml double cream
600ml whole milk

Method

  1. Preheat the oven to 150°C.
  2. Put the onions into a food processor and blitz until they are finely chopped. Heat a frying pan until medium hot, add 25g of the butter and, when it’s foaming, add the onions and cook for five minutes until just softened.
  3. Put the chestnuts, sage and breadcrumbs into a bowl with the onions, season with plenty of salt and pepper, then mix well.
  4. Lay the pork, flesh side up, on a chopping board, with the belly flap facing away from you.
  5. With a sharp knife, make an incision in the eye of the loin halfway down, running parallel to the board and cutting almost all the way through. Open the loin up and repeat a few times, cutting so the loin opens up and lies as flat as the belly part of the pork.
  6. Season with salt and pepper, spread the stuffing out along the loin, then roll up into a large sausage.
  7. Secure with string at five or six points along the loin, then transfer to a roasting tin. Rub the rest of the butter (50g) over the top of the pork and season with plenty of salt.
  8. Put into the oven and roast for five hours. After the pork has cooked for 4¼ hours, increase the oven temperature to 200°C. Assemble the potatoes. Rub an ovenproof dish with the cut sides of the garlic, then rub about 1 tsp of the butter around the inside and place the potatoes in the dish in layers, overlapping a little, until the dish is just full, seasoning with salt, pepper and nutmeg as you layer.
  9. Pour the cream and milk over the potatoes to cover, then season, dot with the remaining butter, cover tightly with foil and place in the oven for 30 minutes.
  10. Remove the meat. By now the crackling should be crisp and the pork very tender. Rest for 30 minutes (it should have cooked for five hours in total). Remove the foil from the potatoes and cook for another 30 minutes until tender.
  11. Carve the pork into slices and serve with its pan juices and the potatoes.
Tags:
James Martin
Saturday Kitchen
comfort food
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