Ingredients

How to make it

  • Preheat the oven to 400°F/Gas Mark 6. Crumble the black pudding, panko, lemon zest and sage into a food processor. Pulse to make fine crumbs. Season well – heavy on the black pepper if you like it. Put the crumbs in a shallow plate. See Photo
  • Prepare a wide bowl of lightly-beaten egg. Take the pork, trim off excess fat. Dip the pork first in the egg and then coat in the black pudding breadcrumbs See Photo. I roasted the fat layer separately by heavily salting it and putting it in a really hot oven for about an hour See Photo. I think the last time I made this I left the fat on the meat and it was great too. See Photo
  • Place the pork in a roasting tin and cook for 15 minutes See Photo. The original recipe calls for reducing the heat to 350°F/Gas Mark 4 and cooking for a further 40-45 minutes, or until cooked through. I found that it needed a bit longer to bring the internal temperature up to 160-170°F/65-70°C, about 1 hour.
  • Leave to rest in a warm place.
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