Ingredients
6 tblsp Mustard Seeds
2 tsp sugar
1/2 tsp pepper powder
2 seeds garlic
1/2 tsp salt
12 tbsps of vinegar
Method:
Grind all together add water if required. Taste for salt and vinegar.
Mustard sauce is ready
Ingredients:
1.5 loaf bread to cut into cubes
8 green chillies
8 cloves garlic
Small piece ginger
A bunch of Coriander leaves
A few mint leaves
3 onions
All to be minced fine.
Fry bread in clarified butter or ghee. Fry the minced green masala (onion, ginger, garlic, chillies) and add to the fried bread along with chopped Coriander and mint leaves. Also add the boiled gizzard chopped into small bits. The boiled eggs and little gravy with pepper powder, salt, vinegar and spice powder.
Gizzard:
400 gms of chicken gizzard cleaned and boiled in chopped onion, green chilli, garlic, ginger and pepper, turmeric powder, salt and vinegar. Cut into small bits and add to stuffing.
Fry the green masala. Add 1/2 tsp turmeric powder, 1 tsp pepper powder, 1 tsp salt. Mix well add gizzards mix well add 2 tbsp vinegar and 1.5 cup water. Boil till cooked and then cut the gizzards into small pieces.
Boil 4 eggs and cut them into small bits.
400 gms potatoes, peeled and cut into small bits. Apply little salt and shallow fry them in oil or ghee to get a crustiness.
Fry a fistful of raisens and remove
Mix the fried bread, the gizzard mixture, the boiled eggs, the raisens, pepper powder, spice powder, salt, vinegar, mint and coriander leaves and mix well.
Stuffing is ready
Method:
4.5 kgs of Pork Loin..ask Butcher to Butterfly and score it.
Wash it and wipe it. Marinate the meat and apply salt on the skin.
Marinade:
1 tsp turmeric powder
2 tsp pepper powder
1 tsp salt
2 tsp vinegar
Make a paste and apply to the inside of the butterflies loin piece. Apply salt to skin…skin is scored by butcher. MY BUTCHER AUSSIE BUTCHER
Inside the Butterfly meat add the stuffing. Close it and take it back to butcher to roll it and tie it up.
As the piece is quite long, the butcher tied and then cut it in half to make it easier to place in oven.
Place a roasting rack in a roasting dish. Apply oil to rack and dish. Place the meat rolls on the rack. Apply more salt on the skin of the meat. Turn it over so that the skin is at the bottom.
Pour 750 ml ginger beer into dish. Preheat oven 150 degrees fan bake. Place dish in oven for 3 hours.
Make a mixture of below in large tray
2 tsp chilli powder
1 tsp turmeric powder
Place the hot meat rolls from oven in tray and roll them in the mixture. Then place them back on roasting rack for a hour standing time.
Place it under the grill in oven for 5 minutes with skin on top to get crackling effect.
Suckling pig with stuffing is ready.
Gravy:
Heat oil and fry a large sliced onion. Add 1 spoon standard flour or maida fry and then add the dropping from roasting dish. Mix well and when it becomes thicker put it off.
Gravy.
Slice the roast pig into thin slices and serve with stuffing, mustard sauce, gravy.
For stuffing: refer my recipe
Laitao Suckling Pig Style- Pork Roast Stuffing https://youtu.be/oy_8a2IcKYY
For Mustard Sauce: refer my recipe
Laitao Suckling Pig Style – Mustard Sauce. https://youtu.be/addcRjMdRnE
Cooking With Dexter 