GRAZIA MAGAZINE CHRISTMAS SPREAD- PORCHETTA WITH FIG CHESTNUT AND SAGE STUFFING

I LOVE TO MIX IT UP AT CHRISTMAS WITH THIS ITALIAN CLASSIC. NO DRY TURKEY HERE, JUST FAIR PORTIONS OF GENEROUSLY STUFFED, SLOW-ROASTED ROLLED PORK, SERVED WITH INSANE CRACKLING. 

PREPARATION TIME: 10 MINUTES | COOKING TIME: 4 HOUR(S) | FEEDS: 4-6

INGREDIENTS:
2KG GOOD QUALITY SHOULDER OF PORK – DEBONED, SKINNED AND SCORED (ASK YOUR BUTCHER TO PREPARE FOR EASE)
GENEROUS SPRINKLE OF SEA SALT FLAKES
BUTCHER’S STRING

FOR THE STUFFING:
1 WHITE ONION – FINELY DICED
100G FRESH BREADCRUMBS
DRIZZLE OF RAPESEED OIL
3 LARGE CLOVES OF GARLIC
SMALL BUNCH OF FRESH SAGE LEAVES
SMALL BUNCH OF PARSLEY LEAVES
5 FIGS – SOAKED IN BOILING WATER, ROUGHLY CHOPPED
HANDFUL OF CHESTNUTS
GENEROUS SPRINKLE OF SALT FLAKES
GENEROUS SPRINKLE OF WHITE PEPPER

PREHEAT YOUR OVEN TO 220 DEGREES CELSIUS | NEXT GENTLY COOK YOUR ONIONS OVER A MEDIUM HEAT UNTIL TRANSPARENT AND STICKY THEN ALLOW TO COOL | BLITZ UP YOUR STUFFING INGREDIENTS AND THEN EVENLY SPREAD ACROSS THE BUTTERFLIED PORK SHOULDER | THEN ROLL UP THE PORK SHOULDER AS TIGHTLY AS POSSIBLE USING THE BUTCHERS STRING TO HOLD IT TOGETHER

POUR A LITTLE BOILING WATER OVER YOUR PORK SKIN BEFORE PATTING IT DRY AND SPRINKLING WITH SEA SALT FLAKES | PLACE IT IN THE OVEN FOR 20-25 MINUTES UNTIL THE SKIN BEGINS TO TURN GOLDEN | ADD A DRIZZLE OF OIL EVENLY COATING THE SKIN THEN REDUCE THE HEAT TO 160 DEGREES CELSIUS | COVER WITH FOIL AND ROAST FOR AROUND 3.5-HOURS, REMOVING THE FOIL FOR THE LAST 30 MINUTES AND INCREASING THE HEAT TO 200 DEGREES CELSIUS | ONCE COOKED ALLOW TO REST FOR TWENTY MINUTES BEFORE SERVING.