1/2 x 550g Coles Bakery Stone Baked by Laurent White Sourdough Vienna, crusts removed, torn into small pieces
100g fresh dates, pitted, chopped
1/4 cup chopped flat-leaf parsley
1 tbs chopped rosemary
1 tbs chopped sage
1 tsp dried chilli flakes (optional)
1 tsp fennel seeds
1 Coles Australian Free Range Egg, lightly whisked
1 tbs olive oil
2 tsp sea salt flakes
Steamed green beans, to serve
Gravy, to serve
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Method
Step 1
Place the pork on a baking tray. 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.
Step 2
Preheat oven to 230°C. Melt the butter in a frying pan over medium-high heat. Add the onion and garlic. Cook, stirring, for 3-4 mins or until the onion softens. Transfer the onion mixture to a medium bowl. Add the bread, date, parsley, rosemary, sage, chilli, if using, fennel seeds and egg. Season. Stir to combine.
Step 3
Place 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 date mixture along the centre of pork. Roll up to enclose as much of the stuffing as possible, securing with kitchen string at 5cm intervals. Place the pork, rind-side up, in a roasting pan. Brush with oil and rub rind with sea salt flakes. Set aside for 5 mins to draw out any excess moisture.
Step 4
Roast the pork for 30-40 mins or until rind crackles. Reduce oven to 180°C. Roast for 1 hour 40 mins or until the pork is cooked through. Cover the pork loosely with foil and set aside for 10 mins to rest.
Step 5
Transfer the pork to a serving platter. Thickly slice the pork. Serve with the green beans and gravy.
