CHORIZO ROSEMARY STUFFED ROAST PORK

I had the most incredible meal last night at Kurobuta in Chelsea - I was so busy tucking in that I completely forgot to take photos - at least it has given me an excellent reason to go back as soon as possible! Their "Japanese junk food" was out of this world.

Today being Sunday was roast day and Pascal and I had decided to cook this pork recipe from Olive magazine - you were meant to use a boned pork belly but they didnt sell this in my supermarket so I had to alter the recipe….thankfully it worked!

Ingredients for 3 people:

1kg boneless shoulder of pork roasting joint (mine was from Sainsburys)
1 leek, chopped
Olive oil
1 tsp fennel seeds
1 tsp rosemary needles, chopped
75g chorizo, chopped
Sea Salt

I love recipes with so few ingredients!

One thing to remember when roasting pork is to take the meat out of the fridge a couple of hours before if you can (or even just 30 minutes if that is all you can manage). You want the skin to be dry for the crackling, I helped this along by also patting excess moisture out with kitchen roll.

Start by preheating the oven according to the packet instructions. We preheated ours to 220 C / 200 C fan / gas mark 8.

Prepare the ingredients for the stuffing. Chop the leeks, chorizo and rosemary.

Heat some olive oil in a frying pan and then add the leeks and cook over a low heat for around 3 minutes until they soften. I burnt mine a little as the heat was too high!!

Then add the rosemary and fennel and cook for a minute.

Finally add the chorizo and continue to cook for a further few minutes.

Take off the heat and leave to cool.

Score the pork and rub with olive oil and then rub in sea salt. It always scares me how much salt I use with roast pork but you do need a LOT for good crackling so dont be shy and cover the skin. I assure you, you need more than you think!

Then make a hole and stuff the pork with the chorizo and leek stuffing and tie with string if necessary. Without a doubt some of the stuffing will fall out but dont worry about it. 

Put the pork in a roasting tin and put in the oven for 25 minutes.

After 25 minutes, turn the oven down to 180 C / 160 C fan / gas mark 4. We then cooked our pork for a further 55 minutes however it will depend on the exact size of your joint and the packet instructions.

Rest for 15 minutes.

Finally serve and enjoy. We served it with French peas (recipe to follow).

As roasts go, this was super easy - not too many ingredients, not complicated and not too time consuming. Perfect for a lazy Sunday. The fennel seeds add a great twist to the flavour and it looks impressive too - fantastic for a family lunch or perfect for impressing pals at a dinner party.

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