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.

People Who Like This Dish 2
Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes