This pork stuffing recipe has been developed by Colin at Rotigrill and has become a real favourite
Quantities are for a suckling pig.
For an adult pig multiply everything by 5 or for a joint of pork or to bake separately, reduce everything by one half.
Any leftover mixture can be frozen.
Breadcrumbs (10 slices of bread including crusts)
Two large onions, peeled and chopped
2 x garlic cloves, crushed
1 x flat desert spoon of freshly grated ginger
6 x rashers of thick, smoked bacon, sliced into small pieces or lardons
250g dried apricots, chopped into small pieces
2 x Cox, Braeburn or other sweet apple, peeled and chopped
Salt & Pepper
Half pint of water
2 x beaten eggs
Melt the butter in a pan. Add the onions and bacon/lardons and gently fry until soft and just golden.
Mix all the ingredients together, except the water and eggs, in a large mixing bowl. Use your hands to make sure of a good mix.
Now add half the water and mix thoroughly, then add the remaining water and mix again.
Finally mix in the beaten egg.
Add salt and pepper to taste
Cover the mixture with foil and allow it to stand for at least an hour or preferably overnight in a fridge.
Either stuff your meat or cook the stuffing separately as an accompaniment, in which case cook for 40 minutes at 180c or Gas Mark 4
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