This recipe went down a treat recently when I cooked it for my Dad on Father’s day. He, like me, loves meaty, robust flavours that don’t pull their punches and, because we were also in Scotland at the time, I devised this as a special treat!
The pork fat crisps up nicely on the top to form a crackling crust and the black pudding and haggis both a richness and a lovely, moist texture which plays nicely off the crackling. I like my pork cooked ‘rose’- just slightly undercooked – so that it stays moist and juicy. If you prefer it more well though just keep it in the oven maybe 5 minutes more.
Recipe
Ingredients (Serves 4):
1 2.5lb roasting pork loin joint
4 cloves garlic, minced
1.5 inches of good quality black pudding, chopped up
1.5 inches of good quality sliced haggis, chopped up – if you’re not buying it in sausage form, buy a small round haggis and just be prepared to have some spare!
vegetable oil
salt and pepper
butchers string
Method:
1. Butterfly the pork loin by slicing down the middle of the loin, without cutting it totally in half, and by opening the two halves like a book. Score the fat on the top of the joint, if it still has fat on it.
2. Heat an oven to 200 Celsius.
3. Fry the black pudding in oil for a couple of minutes until crumbled. Set to one side. Repeat with the haggis (keeping the two separate).
4. Lay the pork out and season the inside two halves with salt and pepper. Scatter the minced garlic evenly over the two halves.
5. On one half spread the black pudding so that the half is totally covered. Repeat on the other half with the haggis. Fold the two halves together.
6. Take the butchers twine and tie up the pork tightly, so that it doesn’t spring apart when cooking. Season the outside of the loin and rub with oil.
7. Place on a baking tray and roast in the oven for 35-40 minutes, or until the pork is firm but still juicy. Rest for 10 minutes.
8. Serve with roasted vegetables and a jus made from the roasting juices and stock.
The pork fat crisps up nicely on the top to form a crackling crust and the black pudding and haggis both a richness and a lovely, moist texture which plays nicely off the crackling. I like my pork cooked ‘rose’- just slightly undercooked – so that it stays moist and juicy. If you prefer it more well though just keep it in the oven maybe 5 minutes more.
Recipe
Ingredients (Serves 4):
1 2.5lb roasting pork loin joint
4 cloves garlic, minced
1.5 inches of good quality black pudding, chopped up
1.5 inches of good quality sliced haggis, chopped up – if you’re not buying it in sausage form, buy a small round haggis and just be prepared to have some spare!
vegetable oil
salt and pepper
butchers string
Method:
1. Butterfly the pork loin by slicing down the middle of the loin, without cutting it totally in half, and by opening the two halves like a book. Score the fat on the top of the joint, if it still has fat on it.
2. Heat an oven to 200 Celsius.
3. Fry the black pudding in oil for a couple of minutes until crumbled. Set to one side. Repeat with the haggis (keeping the two separate).
4. Lay the pork out and season the inside two halves with salt and pepper. Scatter the minced garlic evenly over the two halves.
5. On one half spread the black pudding so that the half is totally covered. Repeat on the other half with the haggis. Fold the two halves together.
6. Take the butchers twine and tie up the pork tightly, so that it doesn’t spring apart when cooking. Season the outside of the loin and rub with oil.
7. Place on a baking tray and roast in the oven for 35-40 minutes, or until the pork is firm but still juicy. Rest for 10 minutes.
8. Serve with roasted vegetables and a jus made from the roasting juices and stock.
