This recipe comes from one of my favourite old books, Recipe Book and Household Guide, published by the Women's Division Federated Farmers of New Zealand, and it was once owned by Linda Elizabeth ocKay who signed her name on the title page. It recommends taking pickled pork and stuffing it. Then, when cooked, you press it as it cools to produce a meat you can slice very easily for sandwiches or an old-fashioned Sunday lunch. We had ours with my parents, who love this sort of food. We served it with a loaf of homemade sourdough bread, a green salad and some mustard on the side. Perfect. I've had to adjust the recipe quite a bit, so bear with me.
- Take the plastic covering off your pork and give it a rinse under the tap. It should have a bit of elasticised netting holding it together.
- Gently roll this off the meat and put to one side.
- Take the meat and find a pocket for the stuffing. You may have to use a knife to cut further into the meat, or a pocket might present itself to you.
- Mix the breadcrumbs with the apple, herbs, salt and pepper, and bind together with the egg. Stuff as much of this as you can into the cavity you have made.
- Hold it all together and carefully pull the netting back over the meat to keep it in one piece.
- If you don't have any netting with your pork, you can wrap it up tightly with string in several places.
- Place in a pot and cover the pork with cold water. Bring to the boil and simmer with the lid on for 50 minutes per 500g, or one hour and 40 minutes per kilo.
- When cooked, remove from the pot and let cool enough for you to handle.
- Take the netting or the string off and place on a large plate. Put another plate on top and place a very heavy weight on top of the plate to press the meat.
- Leave until cold and store in the fridge. If you can't find pickled pork at your supermarket, ask your butcher to get some in for you.