Roast Pork With Bulgar
|Pork loin joints||3 1⁄2 Pound (1.75 Kilogram)|
|Bulgar wheat||2 Ounce (50 Gram)|
|Boiling water||1⁄2 Pint (300 Milliliter)|
|Onion||1 Small, finely chopped|
|Celery sticks||2 , finely chopped|
|Mushrooms||2 Ounce, finely chopped (50 Gram)|
|Chopped sage||1 Tablespoon|
|Natural yogurt||2 Tablespoon|
|Celery leaves||2 Tablespoon (To Garnish)|
Remove the skin and most of the fat from the pork, leaving only a thin layer, then score the surface into a diamond pattern.
Turn the meat over and, using a sharp knife, remove the bones.
Place the bulgar wheat in a saucepan, pour over the water and bring back to the boil.
Cover and simmer for 10-15 minutes or until the liquid has been absorbed.
Stir in the onion, celery, mushrooms, sage and yogurt.
Season to taste.
Spread the stuffing over the pork, roll it up and tie with fine cotton string.
Place the pork on a rack in a roasting tin and sprinkle with pepper.
Roast in a preheated oven, 160°C (325°F), Gas Mark 3, basting occasionally with the juices in the tin, for about 2 hours or until the juices run clear.
Garnish with celery leaves.
Skim the juices and serve as a gravy.