Step 1

Add all stuffing ingredients to mixer bowl. Chop for 5 sec/speed 5/MC on.

Step 2

Transfer stuffing mixture to a frying pan and lightly fry while preparing steaming water.

Step 3

Without washing the bowl, add 1000 g or 35.3 oz steaming water and bring it to temperature by heating for 8 min/steaming temperature/speed 3/MC on.

Step 4

In the mean time, prep your roast by butterflying it in half, with the rind on one side (see below picture). Spoon the stuffing mixture evenly over the entire underside of the pork (not the rind side). Carefully roll it up and secure in place with butchers string.

Step 5

When the water is ready, place prepared roast into deep steaming tray and steam for 60 min/steaming temp/speed Pre-heat your oven during this time to 220°C or 430°F or higher.

Step 6

When roast has finished steaming, if you have one available, use a hairdryer to quickly dry out the rind. Rub olive oil into the skin and salt liberally. Put into a roasting tray and roast until crackling is ready.

Step 7

Retain 300 g or 10.6 oz of the steaming water, add remaining sauce ingredients and cook for 5 min/80°C or 175°F/speed 2/MC on.