Crackling pork loin with apricot, sherry and hazelnut stuffing
- April 2014
- Serves 10
- Hands-on time 25 min, oven time 2 hours, plus resting
The Sunday roast is a highlight of the Easter celebrations. Veer away from the traditional with this jubilant pork recipe with nutty stuffing and crispy cracking.
- 26.2g (8.6g saturated)
- 6.4g (4g sugars)
Look for slow-reared pork loin with a good amount of fat under the skin. The fat will keep the meat moist and intensify its flavour.
For really good crackling, chill the stuffed pork joint in the fridge, uncovered, overnight to help dry the skin.
Ask your butcher to score the skin with thin lines, so it’s easier to slice the cooked meat neatly.
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