1 x Riverview Farms Hot Roast Pork with Crackle
40g x butter
1 x onion, finely diced
200g x middle bacon, diced
1 x sprig rosemary, chopped, plus extra to serve
1 x clove garlic, finely chopped
350g x pumpkin, cut into 2cm cubes
2 x eggs, beaten
⅓ x loaf (110g) day-old sourdough, crusts removed, roughly torn into pieces
250g x firm ricotta, roughly crumbled
½ x cup (90g) macadamias, roughly chopped
sea salt & black pepper
Preheat oven to 180°C.
For the stuffing, heat butter in a large frypan over medium heat. Add onion and bacon and cook for 5-6 minutes until the onion is soft and the bacon begins to crisp around the edges.
Add the rosemary and garlic and cook for 30 seconds until fragrant. Add the pumpkin and ¼ cup of water, cover and cook for 5-8 minutes until the pumpkin is just tender and the water has evaporated.
Transfer to a bowl and cool slightly. Add the eggs, sourdough, ricotta and season with salt and pepper. Gently mix to combine.
Transfer mixture to a 20 x 10cm loaf tin. Bake for 35-40 minutes until golden. Serve stuffing sliced with roast pork and salad greens.