STUFFED GREEK CRISPY PORK ROAST

 

2 litres water

1/2 cup coarse salt

1 tbsp coloured pepper corns

3 bay leaves

2.5 kg boneless leg of pork

Salt. pepper and oregano to taste

7 large potatoes

Mustard marinade

3 garlic cloves

1 tbsp olive oil

1 heaped tbsp Dijon mustard 

1 tbsp honey

Salt and pepper to taste 

Orenano.  

Stuffing

4 slices of bacon

5 prunes 

130 gr halloumi cut into thin slices

Sweet and Sour Dressing

1/4 cup lemon juice

1..5 cup orange juice

1 cup olive oil

1 sprig of rosemany leaves

1 tnsp mustard

1 clove of garlic

Apple sauce;

2 apples peeled and quartered

1 cup pan juices

1/3 cup milk

With a sharp knife score the skin and the underluying fat in a cross-hatch pattern at 1 inch intervals. Also cut the meat in the middle to form a pocket for the stuffing. Place the meat  in the marinade over night. Spoon the stuffing in the pockect and bake in an oven preheated to 190 C 350 F) for 1.5 hours or until cooked through and the skin is crispy. Serve wth roast potatoes and apple sauce.