Ingredients

Method

For the stuffing:
• 3 T olive oil
• 1 onion, finely chopped
• 500 g pork mince
• x 100 g tub Woolworths herb stuffing with ancient grains
• sea salt, to taste
• freshly ground black pepper, to taste
For the meat:
• 1.8 kg pork shoulder
• 4 parsnips, halved
• 2 T butter, melted
• 2 cups verjuice
For the ajvar:
• 2 red peppers, roasted
• 2 brinjals, roasted
• 2 cloves garlic, crushed
• 2 T olive oil
• sea salt, to taste
• freshly ground black pepper, to taste

Method

Ingredients

1. Preheat the oven to 180°C. To make the stuffing, heat the olive oil in a large pan over a medium heat, then fry the onion for 5 minutes. Add the pork mince and fry for 10 minutes, or until golden brown.

2. Combine the pork mince mixture with the ancient grain stuffing, season and allow to cool.

3. Stuff the pork shoulder with the stuffing, rolling the shoulder so that the meat holds the stuffing tightly. Secure with kitchen string.

4. Place the pork shoulder in a roasting tray, add the parsnips, cover with the verjuice and butter and roast for 1 hour, or until golden brown and crispy.

5. To make the ajvar, blend the ingredients together until emulsified but chunky. Season and
serve with the pork shoulder.

Chef tip: Use pork belly if you prefer. The meat doesn’t have to be completely rolled up, just make sure it’s tied tightly with string. And, for the love of Santa, buy your Christmas meat in advance and freeze, rather than rushing to find it has sold out.

Find 3 more of our favourite pork recipes here.

Photographer: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom and Marcelle De Wet