Martin Conway

Tasty food made easy

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Pork Dubarry

Serves 8


4 pork loins

3 pork and leak sausages


1 pkt puff pastry

1 onion

10 rashers of back bacon

Salt and pepper


1 egg

Here’s what you do

Finely chop up the onion and gently fry in some olive oil until softened. Next add the sliced mushrooms and let cook until they have coloured a bit, next add the finely chopped chorizo and seasoning, fry off for about 3 mins, or until the chorizo has coloured a bit, set aside to cool a bit. Now trim off any fat off the pork loins. Give them a bit of a bashing with a rolling pin or something leaving them about 2cm thick. Take the sausages and get the meat out of the skins and mix in with the onions and mushrooms. Lay 2 of the pork loins lengthways just overlapping a tad and spoon on some of the mixture on top of the loins to act a bit like a bonding agent for the other 2 loins that go on top. Lay out the bacon to form a sheet of bacon, to wrap the now 1 big loin in. Roll up tightly and use some string to secure. Once you have a nice big fat sausage looking object, fry off in a frying pan with some olive oil and brown all over including the ends, this should take about 10 mins.

Roll out the pastry to about 40cm x 40cm (3-4mm thick) spread over the remaining mixture on the pastry, leaving about a 7cm boarder all round and lay on the browned pork (remembering to take off the string). Roll up the pastry, and put the joining seam on the bottom, tuck in the ends and put on to a baking sheet. Brush the pastry all over with beaten egg and put into a pre heated (190C) oven for about an hour, or until the pastry has risen and browned.

I like to slice the Dubarry in thick slices and serve with boiled new potatoes.