Desert Island Bakes. One baked item I couldn’t live without. Hmmmm. Brownies? Cake batter? Cookie dough? Ginger biscuits? Lemon tart? Sticky toffee pudding? Nope, the one thing I couldn’t live without is pork. All of the pork. In yorkshire puddings. With pigs in blankets. And crackling, paxo, sweet potato and redcurrant jelly. So for Band of Bakers this month, there was only one thing I could do. Roll on the meat.
I cooked a pork joint significantly larger than I needed – there is no way its going to go to waste! You could also substitute the roast pork for chicken or turkey or just leave it out entirely and double the amount of pigs in blankets.
All of the elements of this can be prepared in advance, in any order and reheated to serve.
12 Yorkshire Puddings
Small Pork Roasting Joint with Crackling
12 Chipolata Sausages
12 Rashers Unsmoked Streaky Bacon
2 Sweet Potatoes
1 tbsp Olive Oil
90g Packet Sage and Onion Paxo Stuffing
6tsp Redcurrant Jelly (or Cranberry or Apple Sauce)
Sea Salt Flakes
For the Roast Pork:
Heat the oven to 220c and prepare a Small Pork Roasting Joint with Crackling for roasting.
Tip – Make sure the whole joint is dry using kitchen paper and that the skin is well scored to encourage crispiness.
Sprinkle with Sea Salt Flakes and pop in the oven for a couple of hours. Drain any juice off every 30 minutes or so.
Tip – Pork is the one meat I don’t mind cooking for a little longer than ‘as quickly as possible’ as some of the joints can remain a little tough with super quick cooking.
Tip – If the pork is becoming crispy and has good colour but isn’t quite cooked though, cover it loosely in foil until cooked.
Remove the joint from the oven and take the cracking off. Using a pair of scissors cut the cracking into bite size pieces and return the oven to continue crisping up a little.
Tip – I’ve come to terms that the crackling will rarely go super crispy all over whilst not drying out the meat. Just cook it for a little longer separately.
Leave the joint to rest for at least 20 minutes before carving 12 small slices.
For the Pigs in Blankets:
Wrap 12 Chipolata Sausages with 12 Rashers Unsmoked Streaky Bacon.
Lay the wrapped sausages into a lined tin and oven bake at 200c for 40 minutes, turning them once during cooking.
For the Roast Sweet Potatoes:
Peel 2 Sweet Potatoes and cut into 6 chunks each.
Tip – Sweet potato shrinks drastically when roasted so don’t worry if the chunks seem rather large – they will shrink.
Coat the chunks in 1 tbsp Olive Oil and Sea Salt Flakes and spread out in a lined oven tray.
Bake at 200c for around 1 hour giving them a shake every now and again so they go a little caramelised around all of the edges.
For the Stuffing:
Make up a 90g Packet Sage and Onion Paxo Stuffing per the packet instructions except use at least 50% more boiling water than the packet suggests. You want to be able to spoon the mixture but not roll it into balls (bleugh!).
Put the mixture into a lined small oven/microwaveable dish.
Tip – I mix the water and packet mix directly in the cooking vessel to save on washing up.
Bake in the oven for 10-15 minutes at 200c or microwave for 4 minutes.
Warm each of the components up. The pork, now sliced, can be microwaved along with the stuffing and pigs in blankets. The Yorkshire puddings should not ever see the inside of the microwave, they will however warm and crisp up nicely in a hot oven in 3-5 minutes.
If any of the Yorkshire puddings haven’t formed natural holes, make one with your fingers/a small knife/scissors.
Spoon a tablespoon of stuffing into the bottom of each Yorkshire then stuff one piece of sweet potato into each, smushing them a bit if needed.
Cut each pig in blanket in half and stuff both halves into each Yorkshire, cut side down.
Shove one small slice of roast pork into each – there will be plenty of filling poking out at this point so don’t worry about just balancing the pork on top if you’ve run out of room.
Spread 6tsp Redcurrant Jelly between the Yorkshire to top them off and garnish.
Serve on a bread board in rows and sprinkle the pork crackling over them from a height.
Serve as soon as possible. Warm is best but they’re still pretty good cold on a buffet.