Diana Henry’s pork with brandy, prune and pecan stuffing
- A challenge
- October 2014
- Serves 8
- Hands-on time 45 min, oven time 1 hour 50 min
Diana Henry’s show-stopping recipe pairs succulent roast pork with fruity, boozy stuffing and the ultimate crackling – it’s perfect for impressing dinner party guests.
- 14.3g fat (3.6g saturated)
- 42.8g protein
- 53.7g carbs (6.3g sugars)
- 6.1g fibre
- 0.8g salt
Make the stuffing up to 3 days in advance and keep in the fridge, covered.
You can freeze the stuffing for up to 3 months; defrost thoroughly before stuffing the pork.
This recipe makes more stuffing than you’ll need for the dish, so either make the stuffing balls as in step 4 or freeze what you don’t use, in small portions, to serve with other recipes.
When scoring the skin for perfect crackiling, cut right through the fat too, stopping just before you hit the flesh. Use a really sharp knife or a Stanley knife (just make sure you clean it well before and after scoring). If you prefer, ask your butcher to score it for you.
If the fat of your pork has been well dried and turns to crackling before the last 20 minutes of cooking, there’s no need to turn the oven back up at step 3. For our step-by-step guide to tying a stuffed pork joint, visit .
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