Alternative Queen’s Speech | Festive Q&A with Gennaro Contaldo

By Jamie Oliver · 180 min

Ingredients

Instructions

1. Preheat the oven to its highest setting. Lay the butterflied pork shoulder skin-side down on a board and season well with salt and pepper, rubbing it into the meat.
2. In a large pan over medium heat, fry the diced onion in a good splash of olive oil for about 10 minutes, until softened but not coloured.
3. Lower the heat, add the chicken livers and pork mince, and break up the mince with a wooden spoon. Add the pine nuts, raisins, sage and parsley, season with salt and pepper, and add a splash of red or mulled wine. Stir, then take off the heat.
4. Put the stuffing in a bowl and let it cool completely.
5. Spread the cooled stuffing down the middle of the opened pork. Roll tightly and tie with 4 or 5 pieces of string.
6. Drizzle the meat with olive oil, season with salt and pepper, and rub the seasoning into the skin. Lay the carrots across the middle of the roasting tray and set the meat on top.
7. Pour a glass of red or mulled wine and a glass of water into the bottom of the tray, then roast. Turn the oven down to 180°C/350°F/gas 4 immediately and cook for about 3 1/2 to 4 hours, until golden.
8. Remove the skin and set it aside. Slice the pork and serve with broken crackling.

Summarized from Jamie Oliver's video. Watch it for the details.

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