From the stuffing to the homemade cherry salsa, every element of this roast pork recipe screams Christmas - although it’s perfect for any festive feast.
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Place the pork on a clean work surface. Pat the rind dry with paper towel. Use a small sharp knife to score the rind at even intervals. Place in the fridge, uncovered, overnight to dry.
Preheat oven to 230°C. Heat the oil in a medium frying pan over medium heat. Add the leek and pancetta and cook, stirring, for 5 mins or until the leek softens. Transfer to a medium bowl with the breadcrumbs, egg, cherries, pistachio and sage. Season. Stir to combine.
Place the pork, rind-side down, on a clean work surface. Remove string and open pork. Use a large sharp knife to cut a lengthways slit through the thickest part without cutting all the way through. Open out pork to form one large piece. Press the breadcrumb mixture along the centre of the pork. Roll up to enclose as much of the breadcrumb mixture as possible, securing with kitchen string at 5cm intervals. Place the pork, rind-side up, in a roasting pan. Brush with the extra oil and rub with sea salt flakes. Set aside for 5 mins to draw out any excess moisture.
Roast for 30-40 mins or until the rind crackles. Reduce oven to 180°C. Roast for a further 1 hour 20 mins or until the pork is cooked through. Cover the pork loosely with foil and set aside for 10 mins to rest.
Meanwhile, to make the cherry salsa, combine the onion, sugar, salt and vinegar in a small bowl. Set aside for 15 mins to soak. Add the cherries and oil and gently toss to combine. Season.
Transfer the pork to a serving platter. Thickly slice the pork and serve with cherry salsa, beans, asparagus and baby broccoli.
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Tripled smoked over Beechwood chips for a rich, smooth flavour.