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Pork and Black Pudding Roast

This recipe for Pork and Black Pudding Roast has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site www.orceserranohams.com

There is nothing like Spanish morcilla or black pudding, full of spices and nuts combined with apples and lovely succulent belly pork for a spicy, fruity take on the traditional roast.

Ingredients for Pork and Black Pudding Roast

1 large square piece of belly pork
4 apples
3 pieces fresh morcilla
Salt and pepper
Olive oil

How to make Pork and Black Pudding Roast

  • Remove as much of the top layer of fat from the belly pork as you can, which will make great crackling later.
  • Wash, peel, core and slice the apples.
  • Slice the morcilla, then place into a large bowl with the apples and mix together roughly.
  • Lay the belly pork out flat on top of a large piece of cling film and spoon the mixture across from top to bottom along the left hand edge, season.
  • Using the cling film to help you, roll up the belly pork, discard the cling film and tie up with cotton string to keep it in shape.
  • Score the top of the roll, place onto a baking tray, greased lightly with olive oil and cook in a moderate to high oven for about 1½ - 2 hours.
  • Meanwhile, slice up the removed fat, salt generously and cook in the oven for about 45 minutes until golden and crispy.
  • When the pork is done, leave to rest for a few minutes, slice up and serve with seasonal vegetables and the crackling.

Serves 6 - 8

Pork and Black Pudding Roast Pork and Black Pudding Roast

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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