One Pot Pork Pasta
Not Too Tricky
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Prep time: 20 mins
Cook time: 50 mins
Serves: 4
Cooking Skill: Not Too Tricky
Step 1
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
Weigh the joint and calculate the cooking time – 30 mins per 450g plus 30 mins (medium). Allow 100-175g raw meat per person
Step 2
Dry the rind and score deeply using a sharp knife. Brush with oil and sprinkle with salt. Place on a rack in a roasting tin and open roast in the oven for the calculated time (no basting or covering or you will have soft ‘crackling’).
Step 3
Cut the onions in half horizontally (stalk at top) and using a spoon scoop out some of the layers leaving 2-3 in the shell. Roughly chop the removed onion.
Step 4
In a pan heat butter and lightly fry the onion. Remove from heat and allow to cool slightly. Mix together the sage and sausage meat and combine together.
Step 5
Take a handful of mixture and stuff into onion shells. Prop up around the joint, drizzle with a little olive oil and cook for 40-50 minutes until onion soft and fully golden.
Step 6
Serve with roast potatoes, parsnips, stuffed onions and crispy fried sage leaves.
Step 1
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
Weigh the joint and calculate the cooking time – 30 mins per 450g plus 30 mins (medium). Allow 100-175g raw meat per person
Step 2
Dry the rind and score deeply using a sharp knife. Brush with oil and sprinkle with salt. Place on a rack in a roasting tin and open roast in the oven for the calculated time (no basting or covering or you will have soft ‘crackling’).
Step 3
Cut the onions in half horizontally (stalk at top) and using a spoon scoop out some of the layers leaving 2-3 in the shell. Roughly chop the removed onion.
Step 4
In a pan heat butter and lightly fry the onion. Remove from heat and allow to cool slightly. Mix together the sage and sausage meat and combine together.
Step 5
Take a handful of mixture and stuff into onion shells. Prop up around the joint, drizzle with a little olive oil and cook for 40-50 minutes until onion soft and fully golden.
Step 6
Serve with roast potatoes, parsnips, stuffed onions and crispy fried sage leaves.
Step 1
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
Weigh the joint and calculate the cooking time – 30 mins per 450g plus 30 mins (medium). Allow 100-175g raw meat per person
Step 2
Dry the rind and score deeply using a sharp knife. Brush with oil and sprinkle with salt. Place on a rack in a roasting tin and open roast in the oven for the calculated time (no basting or covering or you will have soft ‘crackling’).
Step 3
Cut the onions in half horizontally (stalk at top) and using a spoon scoop out some of the layers leaving 2-3 in the shell. Roughly chop the removed onion.
Step 4
In a pan heat butter and lightly fry the onion. Remove from heat and allow to cool slightly. Mix together the sage and sausage meat and combine together.
Step 5
Take a handful of mixture and stuff into onion shells. Prop up around the joint, drizzle with a little olive oil and cook for 40-50 minutes until onion soft and fully golden.
Step 6
Serve with roast potatoes, parsnips, stuffed onions and crispy fried sage leaves.
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