Jerk-spiced pork stuffing

Portion size: Serves 8
Hands-on time 20 min, plus resting. Oven time 1 hour 15 min
Difficulty: easy

Dairy-free

Freezable

Recipe by: James Cochran

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James Cochran’s pork stuffing gets a lift from scotch bonnets and the smoky, toasty flavours of jerk seasoning. Try it with glazed ham, mash and pickles or roast turkey.

Check out all our stuffing recipes.

James Cochran grew up on the Kent coast and enjoyed thetraditions of his father’s Scottish cooking and his mother’s West Indian dishes. James started his career at Wheelers Oyster Bar in Whitstable before moving to London to work in Michelin-starred restaurants including The Ledbury and The Harwood Arms. His restaurant 12:51 is in north London.

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Ingredients

2 tbsp olive oil, plus extra to grease
4 banana shallots, finely chopped
1 tsp finely chopped sage
1 tsp finely chopped parsley
250g outdoor-reared sausagemeat
250g outdoor-reared pork belly, coarsely minced, or 20% fat outdoor-reared pork mince
3 clementines
15g jerk seasoning
150g panko breadcrumbs
65g scotch bonnet jam (see Know How), plus extra to serve
1 large free-range egg
18 oudoor-reared streaky bacon rashers

Specialist kit

900g loaf tin

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Method

Heat the oil in a pan. Add the shallots and cook for 10 minutes until soft. Tip into a bowl and allow to cool.
Mix the sage, parsley, sausagemeat, pork belly (or mince) with the shallots. Finely zest all the clementines and juice 1 of them, then add the zest and juice to the mixture. Stir in the spices, breadcrumbs, jam and egg until combined.
Heat the oven to 170°C fan/gas 5. Lightly grease the loaf tin with oil and line it with the bacon, leaving some overhang. Pack with the stuffing mixture, then fold over the overhanging bacon to create a parcel.
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Cover the tin with a sheet of baking paper topped with a sheet of foil, then cook for 1 hour. Remove the paper and foil, then cook for a further 15 minutes. Allow to rest for 10-15 minutes, then turn out of the loaf tin and slice.