Roast Loin of Porc with Oriental Stuffing

Serves: 4-6 | Prep Time: 20 minutes | Cooking Time: 1½-2 hours


  • 1kg (2.2lbs) lean porc leg or shoulder
  • salt
  • oil

For the stuffing:

  • 4 porc sausages, skins split and sausagemeat removed (approximately 200g)
  • 15ml (1 tbsp) honey
  • 10ml (2 tsp) Chinese five spice
  • 2 spring onions, sliced
  • 1 plum, stoned and chopped
  • 50g (2 oz) breadcrumbs


  1. Preheat the oven to 180ºC / 350ºF / Gas Mark 4-5. Weigh the joint and calculate the cooking time: 30 minutes per 450g / ½kg / 1lb, plus 30 minutes (for medium).
  2. Place all the ingredients for the stuffing into a large bowl and mix well together.
  3. Dry the outside of the meat and score deeply using a sharp knife.
  4. Carefully take the joint and make a deep large cut into the joint at the fattiest point of the meat. Push the stuffing into the cavity created – any stuffing left over can be made into balls and cooked around the joint for about 30 minutes.
  5. Sprinkle with oil and salt and rub into the fat. Place on a rack in a roasting tin and open roast in a preheated oven for the calculated time.
  6. Serve with mashed sweet potato and crispy fried pak choi.