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Bridget’s Slow Roasted Pork

This is great for entertaining large numbers of people – we had this at my 50th Birthday Party!


2 onions, roughly chopped
75g/2½oz butter
1 large bunch of sage leaves, finely sliced
500g/1lb traditional pork sausagemeat
400g/14oz cooked chestnuts, roughly chopped (optional)
300g/10½oz fresh white breadcrumbs
sea salt and freshly ground black pepper
5.5kg/12lb boneless loin of pork with the belly attached


Step 1

Preheat the oven to 150ºC/Fan 130ºC/Gas 2. Put the onions in a food processor and process until they are finely chopped (or finely chop by hand).

Step 2

Heat a frying pan until medium-hot, add 25g/1oz of the butter and, when it’s foaming, add the chopped onion and cook for five minutes until just softened. Put the sage, sausagemeat, chestnuts and breadcrumbs into a bowl with the onions, season with salt and black pepper, then mix well to combine.

Step 3

Lay the pork, flesh-side up, on a chopping board with the belly flap away from you. With a sharp knife, make an incision in the eye of the loin half way down running parallel to the board, cutting almost all the way through. Open the loin up and repeat a few times, cutting so that the loin opens up and it is as flat as the belly part of the pork.

Step 4

Season with salt and black pepper and then spoon the stuffing onto the loin and spread out along the loin. Roll up the loin into a large sausage. Secure with Butcher’s string at 4 or 5 points along the loin then transfer to a roasting tin – we can give you a length of string to do this if you ask!

Step 5

Rub the rest of the butter over the top of the pork and season with plenty of sea salt. Put into the oven and roast for five hours. The crackling should be beautifully crisp and the pork very tender.

Step 6

After the pork has been roasting for 4 hours 30 minutes, turn the oven up to 200ºC/Fan 180ºC/Gas 6 and cook for the last 30 minutes, or until the pork crackling is crisp. Remove the pork from the oven and let it rest for a further 30 minutes.

To serve, carve the pork into slices and serve with the roasting juices, or alternatively pull the pork apart with two forks!

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