Consuming Passions - Worldwide Events Managers

Pork Charlie I

Serves:

Notes

A hint of history in a recipe I’ve adapted from the sort of fare which would have been served up during the reign of Charles I. It features a tantalising mixture of orange, nutmeg, rosemary, and nuts in a stuffing for a lean loin of pork, plus anchovies, which were widely used at the time. Interestingly they do not provide a fishiness to this dish.

Ingredients

• 1 boned shoulder of pork about 2kg (ask butcher to make pocket in it)
• 2 Tbsp olive oil
• 1 large onion
• 50g pistachio nuts
• Few sprigs of rosemary (or 1/2 tsp dried)
• 1 tsp grated nutmeg
• Grated peel and juice from 1 large orange
• 3 fillets of anchovy
• Breadcrumbs
• 1 egg

Method

Blend or chop finely the onion, rosemary and pistachio nuts Stir in grated peel, egg, grated nutmeg, orange peel and juice, and anchovy fillets Slowly stir in breadcrumbs until the mixture is firm Open up shoulder of pork Put stuffing in pocket and roll up the joint Tie up with butcher’s string or pin closed with skewer or satay sticks Baste with 1 Tbsp oil Roast in oven at 200C for 1 1/2 hours (or 45 mins/kg) basting from time to time with remaining oil and pan juices

May be served hot or cold. Makes great leftovers.