1 leg pork, about 3 1/2 kg (7 lb.) boned to form a pocket for stuffing

GINGER AND CASHEW STUFFING:

2 tbsp. butter
3/4 c. chopped shallots
1 c. cashews, roughly chopped
1 1/2 tsp. grated fresh ginger
Grated rind of 1 orange
3 tbsp. finely chopped parsley
4 c. fresh white bread crumbs
2 eggs, lightly beaten
Salt & freshly ground pepper to taste
2 tbsp. coarse salt

1. For stuffing: Melt butter in a frying pan. Add shallots, cashews and ginger and cook over moderate heat for 3 minutes, stirring. Transfer to a large bowl and stir in the remaining ingredients (except coarse salt).

2. Spoon prepared stuffing into pocket in pork, packing it in firmly.

3. Sew up opening in pork with a trussing needle and fine string, or secure the opening with small metal skewers.

4. Place pork on a rack set in a baking dish. Rub rind all over coarse salt. Bake in a preheated very hot oven, 475 degrees for 20 minutes. Reduce heat to moderate 350 degree oven and cook for a further 2 hours or until cooked. (To test whether pork is cooked, run a thin skewer into the thickest part of the meat. The juices should run clear, and the flesh should have no tinge of pink.)

5. Remove pork from oven and allow to rest for 15 minutes before carving. While pork is resting, make gravy from past drippings, if desired.

6. Remove trussing string or skewers and carve pork crosswise into slices, so that each slice contains some of the delicious stuffing.