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This is unbelievably tender. The pork fat helps to baste the pork from the inside, making it truly an amazing dish.


  • 250g cooked long grain rice
  • 75g dried cranberries
  • ½ teaspoon ground mace
  • 20 freeze dried curry leaves
  • 3 tablespoons crunchy peanut butter
  • 3 spring onions, finely chopped
  • The Black Farmer Pork Shoulder Raised without Antibiotics
  • salt and freshly ground black pepper


Preheat the oven to Gas Mark 5/190°C/fan over 170°C. In a bowl mix together the rice, cranberries, mace, curry leaves, peanut butter and spring onions. Season with salt and black pepper and set aside.

Put the pork on a board. Cut the pork down the centre, leaving it still attached, and open out like a book. You may have to make a few horizontal cuts to open the pork out further and make it even thickness.

Spoon the stuffing along the length of the pork, squidging it in place. Re-roll the pork and tie securely in five or six places. Place in a roasting tin and cover with foil. Roast in the oven for 2 hours.

Remove the foil from the pork and continue to roast for a further 1 hour 15 minutes until browned and the pork is cooked. Remove from the roasting tin, cover with foil and leave to rest for 15 minutes before carving in thick slices.

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