Cumin-crusted Scotch fillet of Pork with Spinach, Red Peppers and Crispy Crackling
Ingredients
2-2.5kg piece of pork Scotch fillet (with crackling in a separate piece)
olive oil
2 teaspoons ground cumin
salt and freshly ground black pepper
large bunch spinach
2 red peppers
1 teaspoon cumin seed
Description
Pork cooked with this delicious stuffing makes a very festive dish and would be perfect for a Christmas dinner when you want a change from turkey. You can cook it ahead and serve at room temperature – but be sure to serve the crackling warm.
Method
Preheat oven to 210°C. Wipe the surface of the pork with a paper towel and lightly sprinkle with a little olive oil, the ground cumin and a little salt and pepper to taste.
To make the stuffing, carefully wash the spinach and cook very quickly over high heat until it wilts. Immediately rinse the spinach under cold water to retain its green colour. When it is cool drain and chop roughly.
To roast the red peppers, place on a baking tray and roast in the hot oven for about 10 to 15 minutes, until the skin starts to blacken and blister. Remove from the oven and, when cool, remove the skin. Cut the pepper into thin strips. Reduce the oven temperature to 200°C.
Very gently mix the drained and chopped spinach with the pepper strips and cumin seed, adding salt and pepper to taste.
Cut a hole in the Scotch fillet length wise through the centre with a long, sharp knife. Push the stuffing through to distribute evenly along the meat.
To cook the fillet, place in a roasting pan and cook for one and a half to two hours, until the juices run clear when a skewer is inserted in the centre.
To cook the crackling, score the skin deeply with a very sharp knife, or cut into strips. Salt well and place in a separate roasting pan. Cook in the oven until the skin bubbles and becomes very crispy. This generally takes about an hour and a half. When ready to serve, cut into strips if necessary.
Remove the meat from the oven and allow to rest before caring the fillet into thin slices.
Categories
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