Stuffed Roast Lion of Pork

Step 1

Preheat the oven to 200C/400F/Gas 6, or prepare the barbecue. Heat 45ml/3 tbsp of the oil in a pan, add the onion and garlic, and cook gently until softened. Remove the pan from the heat and stir in the breadcrumbs, figs, olives, almonds, lemon juice, chopped fresh parsley and egg yolk. Season to taste with salt and ground black pepper.

Step 2

Remove any string from the pork and unroll the belly flap, cutting away any excess fat or meat to enable you to do so. Spread the stuffing over the flat piece and roll it up, starting from the thick side. Tie at intervals with string.

Step 3

Pour the remaining olive oil into a roasting tin and put in the pork, or arrange on the spit of the barbecue. Roast for 1 hour and 15 minutes, or until the juices run clear from the meat.

Step 4

Remove the pork from the oven or the spit and, if serving hot, let it rest for 10 minutes before carving into thick slices. If serving cold, wrap the meat in foil to keep it moist until you carve it.