• Recipes

    Make it

    All Recipes

    Make it

    Beef Recipes

    Make it

    Lamb Recipes

    Make it

    Pork Recipes

  • The Scotch Difference

    Discover

    Scotch Beef PGI

    Discover

    Scotch Lamb PGI

    Discover

    Specially Selected Pork

  • Health & Nutrition
  • Perfect Guide
  • Features
  • Where to buy
  • Recipes
    • All Recipes
    • Pork Recipes
    • Lamb Recipes
    • Beef Recipes
  • The Scotch Difference
    • Scotch lamb
    • Scotch Beef
    • Specially selected pork
  • Health & Nutrition
  • Perfect Guide
  • Features
  • Where to buy
Menu
  • Recipes
    • All Recipes
    • Pork Recipes
    • Lamb Recipes
    • Beef Recipes
  • The Scotch Difference
    • Scotch lamb
    • Scotch Beef
    • Specially selected pork
  • Health & Nutrition
  • Perfect Guide
  • Features
  • Where to buy
Share on facebook
Share on twitter
Share on linkedin

Discover

Chinese Roast with Black Pudding Stuffing

Thanks for your rating
{{ errors.first('comment_author') }}
{{ errors.first('comment_author_email') }}
Select to add your rating
Try this twist on your traditional roast, with Chinese spices mixed with Scottish meat.

How to cook & Ingredients

20 mins
2 to 21/2 hours
4-6

Ingredients 

1.25kg (2 1/2lb) lean Specially Selected

Pork loin, leg or shoulder joint

15ml (1tbsp) Chinese 5 spice

Oil

Salt

For the Stuffing:

1 onion, chopped

15ml (1tbsp) oil

150g (5oz) fresh breadcrumbs

50g (2oz) black pudding, chopped into small pieces

2.5ml (1/2tsp) Chinese 5 spice

45-60ml (3-4tbsp) apple sauce

Cooking Method

  • Take the pork joint, score the rind and rub all over with the Chinese 5 spice, oil and salt. Place onto a rack and open roast in a preheated oven, Gas Mark 4-5, 180°C, 350°F, for the calculated cooking time.

    1
  • Meanwhile make the stuffing. Heat the oil in a pan and gently soften the onion. Remove from the heat and add the fresh breadcrumbs, black pudding Chinese 5 spice and apple sauce. Mix together well and shape into 10-12 stuffing balls. Place onto a baking tray and add to the oven during the last 30 minutes of cooking time.

    2
  • Serve the pork with the stuffing balls, pak choi or green vegetables, roasted apples, potatoes and gravy. Alternatively serve sliced cold with a Chinese noodle salad or potato salad.

    3
Download Recipe
Download Ingredients

Find your Local Butcher

Buy your meat locally at one of our Scotch Butcher’s Club members. 

VIEW ALL

Discover

Scotch Beef PGI

DISCOVER MORE

Discover

Scotch Lamb PGI

DISCOVER MORE

Discover

Specially Selected Pork

DISCOVER MORE

Discover similar recipes

{{ recipe.post.post_title }}

{{ recipe.post_meta.preparation_time }}
{{ recipe.post_meta.cooking_time }}
{{ recipe.post_meta.serves }}
No results found.
cotch

Subscribe to our newsletter

Get the latest Scotch Recipes, news and competitions

Subscribe
  • Home
  • Sitemap
  • Terms & Conditions
  • Cookie & Privacy Policy
  • Helpful information and contacts
Menu
  • Home
  • Sitemap
  • Terms & Conditions
  • Cookie & Privacy Policy
  • Helpful information and contacts

© All rights reserved Scotch Kitchen 2019

Facebook-f
Twitter
Youtube
Instagram

Made with ❤ by mtc.

  • Your saved recipes