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Pork Involtini

Serves 4 – 6 people

This classic quick cook Italian stuffed pork dish is a real winner. A little bit of work involved with the preparation but the cooking itself takes only minutes and as pork leg is so cheap, it won’t break the bank either. The rich and varied flavour of the stuffing works well with the pork and coupled with a little cider to go with it you are in serious dining territory.

Tim Maddams


8 x sm skinless pork leg steaks, cut thin at around finger thickness.
100g pork skin from your butcher
40g hazelnuts
3 cloves of garlic
4 spring onions
30g breadcrumbs
20g Parmigiana or Old Winchester cheese
Salt, pepper.
16 basil leaves (savory, thyme and rosemary also work well)
50g organic unsalted butter
A good dash of Thatchers Katy or Haze cider






  1. Heat the oven to 200oC
  2. Season the pork skin with salt and pepper and place on a baking tray.  Roast to make crackling, draining off the fat during cooking. Once crackled, remove from the oven and cool.
  3. Place the pork leg steaks one at a time between two sheets of lightly oiled cling film or parchment paper. Bash lightly with a rolling pin, until as thin as a pound coin.
  4. Finely chop up the nuts, garlic and spring onion and place in a bowl. Melt half the butter in a small pan and add this to the chopped nuts, then add the breadcrumbs. Grate in the cheese and stir.
  5. Place two basil leaves on each pork steak and sprinkle over a little of the stuffing mixture. Roll up the steaks and tie them with three or four pieces of butchers string to keep them secure.
  6. Season, and pan fry with the remaining butter until golden all round and firm to the touch – around 10 minutes until cooked.
  7. Rest them on a warmed plate. Splash a glug of cider into the cooking pan and reduce until it’s a little syrupy.
  8. Place the crackling in a food processor and blend to a crunchy coarse powder – or simply break it up with a wooden spoon into small crunchy pieces.
  9. Place a couple of the Pork Involtini onto each plate, dress with the reduced cider and sprinkle with crackling and black pepper.
Pork Involtini

Pork Involtini

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