Crackling Pork with Cranberry Stuffing Muffins

Bringing together two of our favourite Christmas dishes in a festive new way.
Crackling Pork with Cranberry Stuffing Muffins
New Idea Food
2H 15M
2H 30M

TIP: To help ensure a crispy crackling, place pork on a tray and refrigerate, uncovered, overnight to dry out the rind. Rub with salt and oil just before roasting.


Stuffing Muffins



Rub combined salt and oil over pork, making sure it penetrates the scores. Place on a roasting rack in a large roasting pan. 


Cook in a very hot oven (240C) for 25 minutes, or until the rind has blistered. Reduce heat to moderate (180C). Cook for about 1 hour, 15 minutes, or until juices run clear when tested with a skewer. Remove. Rest pork, uncovered, for 10 minutes. Remove kitchen string. 


Meanwhile, make stuffing muffins. Grease two x 6-hole silicone muffin trays (1/2 cup capacity). Melt butter in a large frying pan over medium to high heat. Add apple, onion, celery, thyme and seasoning. Cook, stirring, for 5 minutes, or until onion is soft.


Add stock and cranberries. Bring to a boil. Add bread. Stir until well combined and the bread absorbs liquid. Remove from heat. Cool for 20 minutes. Season with salt and pepper. Stir in eggs. 


Divide mixture among prepared holes, pressing down lightly. 


Cook in a moderate oven (180C) for 20 to 25 minutes, or until golden. Stand in trays for 10 minutes before turning out. 


Serve pork with stuffing muffins, roast potatoes, and gravy. Garnish with thyme sprigs and salt. 

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