Spiced Roast Pork With Pepper Stuffing Recipe

Name: Spiced Roast Pork With Pepper Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4-5 tbsp oil; 500 g mixed peppers, deseeded and diced; 3 None medium onions, 1 chopped, 2 quartered; 1-2 None garlic cloves, finely chopped; 3-4 stalks thyme, leaves removed; 1-2 tbsp spice paste, eg chilli; 1.5 kg boneless, rindless pork neck; 5-6 slices bacon; 1 tsp paprika; 1 tsp dried marjoram; 300 g soured cream; 6 tbsp lemon juice; 50 g caster sugar; 2 None large lettuces, broken into bite-sized pieces; 1/2 bunch chervil, chopped; 6-8 slices crusty bread, toasted

Servings: persons

4-5 tbsp oil
500 g mixed peppers, deseeded and diced
3 None medium onions, 1 chopped, 2 quartered
1-2 None garlic cloves, finely chopped
3-4 stalks thyme, leaves removed
1-2 tbsp spice paste, eg chilli
1.5 kg boneless, rindless pork neck
5-6 slices bacon
1 tsp paprika
1 tsp dried marjoram
300 g soured cream
6 tbsp lemon juice
50 g caster sugar
2 None large lettuces, broken into bite-sized pieces
1/2 bunch chervil, chopped
6-8 slices crusty bread, toasted

1
Preheat the oven to 350u00b0F. Heat 2 tbsp of the oil in a large skillet on medium-high heat. Saute the peppers, onion and garlic until softened. Stir in the thyme and season with salt and pepper. Cool.
2
Lay the pork shoulder flat on a work surface. Spread the spice paste on the meat and place the bacon slices on top. Spread with 1/2 the pepper mixture and roll up, securing with kitchen twine.
3
Heat the remaining 2 tbsp oil in a flameproof roasting pan on high heat. Cook the roast until seared on all sides. Stir in the quartered onions and cook briefly. Season the roast with salt, pepper, paprika and marjoram. Add the remaining pepper mixture and 1 cup water to the pan.
4
Roast for 1 1/2-1 3/4 hours, basting occasionally with some of the stock. Remove the roast from the oven and let stand for 10 mins. Remove twine and slice.
5
Mix the sour cream, lemon juice and sugar in a medium bowl. Toss the lettuce with the dressing. Sprinkle with the chervil. Serve the salad with the meat slices and toast.

2974

kcal

Calories

234

Fat

Carbs

158

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4-5 tbsp oil, 500 g mixed peppers, deseeded and diced, 3 None medium onions, 1 chopped, 2 quartered, 1-2 None garlic cloves, finely chopped, and more.

Yes, Spiced Roast Pork With Pepper Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spiced Roast Pork With Pepper Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions