Spiced Roast Pork With Pepper Stuffing - cooking recipe

Ingredients

4-5 tbsp oil
500 g mixed peppers, deseeded and diced
3 None medium onions, 1 chopped, 2 quartered
1-2 None garlic cloves, finely chopped
3-4 stalks thyme, leaves removed
1-2 tbsp spice paste, eg chilli
1.5 kg boneless, rindless pork neck
5-6 slices bacon
1 tsp paprika
1 tsp dried marjoram
300 g soured cream
6 tbsp lemon juice
50 g caster sugar
2 None large lettuces, broken into bite-sized pieces
1/2 bunch chervil, chopped
6-8 slices crusty bread, toasted

Preparation

Preheat the oven to 350\u00b0F. Heat 2 tbsp of the oil in a large skillet on medium-high heat. Saute the peppers, onion and garlic until softened. Stir in the thyme and season with salt and pepper. Cool.
Lay the pork shoulder flat on a work surface. Spread the spice paste on the meat and place the bacon slices on top. Spread with 1/2 the pepper mixture and roll up, securing with kitchen twine.
Heat the remaining 2 tbsp oil in a flameproof roasting pan on high heat. Cook the roast until seared on all sides. Stir in the quartered onions and cook briefly. Season the roast with salt, pepper, paprika and marjoram. Add the remaining pepper mixture and 1 cup water to the pan.
Roast for 1 1/2-1 3/4 hours, basting occasionally with some of the stock. Remove the roast from the oven and let stand for 10 mins. Remove twine and slice.
Mix the sour cream, lemon juice and sugar in a medium bowl. Toss the lettuce with the dressing. Sprinkle with the chervil. Serve the salad with the meat slices and toast.