Christmas Pork Roll with Black Garlic Stuffing

1 hr 30 mins


4 - 6 pax

Looking for a show-stopping Christmas dinner centrepiece? This Christmas Pork Roll (Porchetta) with Black Garlic Stuffing is bound to have your dinner guests wishing for more.


A Porchetta is essentially a big slab of rolled up sio bak with an Asian twist to the stuffing filled with indulgent flavours from black garlic, chicken liver and herbs. This recipe is a solve for the last bits of black garlic you bought last Chinese New Year. You can thank us when you bite into the crispy, cackling pork skin and sink your teeth into tender meat and lick clean all the stuffing.


It’s gonna a Merry, Merry Christmas with recipes lined up all the way to Christmas Eve. Stay tuned:

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Adjust Servings
1whole Pork Belly (3kg+-)
2tbsp Olive oil
1Onion (finely chopped)
200g Minced pork
200g Chicken liver (chopped)
1handful Coriander
1handful Sage
4-5sprigs Thyme
1handful Toasted Pine nuts
8-10cloves black garlic
1Lemons Juice and zest
100ml White wine
80g Bread crumbs
Salt and Pepper
Grated nutmeg



A day ahead, prepare pork belly by scoring it lengthwise and salting the skin to draw out moisture. Refrigerate overnight without covering it.
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To make the stuffing, prepare 8 cloves of black garlic.
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In a pan, add olive oil, add onions and sauté until translucent.
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And in minced pork and chicken liver, continue to sauté. Add in black garlic and mix well.
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Pour in white wine to deglaze the pan. Once the alcohol has evaporated, add in the herbs, chopped coriander, thyme and sage. Mix well.
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Add in the zest and juice of 1 lemon, and also a handful of crushed pine nuts. Season with salt and pepper to taste.
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Add in bread crumbs to dry out stuffing slightly, so that it will hold nicely later on.
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Flip pork belly to the underside and score across to create crevices that the stuffing can fall into. Lay stuffing over underside of pork belly evenly.
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Roll pork belly up and tie it with butcher's twine that was soaked in water to prevent burning.
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Roast in a 180°C oven for about 1½ hours, and then crank the heat up to 200°C for about 20-30 minutes until the skin is nice and crispy.
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Leave Porchetta to rest for about 30 minutes before cutting.
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