Christmas pork roll with cranberries, pistachio and sage

Looking for a recipe for that wholesome MEAT dish for your Christmas feast? This will be it – full of wholesome flavours like cranberries, pistachio, and sage, this Xmas pork roll brings out the taste of the season wrapped in good, flavorful pork!
Ensure that all sides of the pork are seared brown – the carrots, apples, fennel, together with some many spices really make is a rocking flavor bomb!
We got some awesome appliances and diningware from Metro that we used for the recipe as well, check out their comprehensive array of good products! :- http://goo.gl/xZoWRC
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Ingredients

Adjust Servings
1kg pork belly (skin trimmed)
1carrot (chopped)
1small green apple (chopped)
3sticks celery (chopped)
1fennel (chopped)
3tbsp olive oil
500ml chicken stock
Marinade:
2tbsp chopped sage
2tbsp chopped flat leaf parsley
2tbsp chopped rosemary
1tsp onion powder
2tsp dried mixed italian herbs
2cloves garlic (grated)
Salt and pepper to taste
2tbsp olive oil
1cup apple cider
Stuffing
3tbsp chopped parsley
3tbsp chopped sage
½cup herbed breadcrumbs
2tsp dried mixed italian herbs
½tsp chilli pepper flakes
30g chopped dried cranberries
40g chopped pistachio
1 egg
Salt and pepper to taste

Directions

1.

To make marinade mix in bowl, 2 tbsp chopped sage, 2 tbsp chopped flat leaf parsley, 2 tbsp chopped rosemary
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2.

1 tsp onion powder, 2 tsp dried mixed italian herbs, 2 cloves garlic (grated), 2 tbsp olive oil, 1 cup apple cider, salt and pepper to taste
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3.

Lay on a deep tray 1kg pork belly (skin trimmed) and pour in the marinade
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4.

Cover with cling wrap and let it marinate for 2 hours in the fridge
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5.

For stuffing mix 3 tbsp chopped parsley, 3 tbsp chopped sage, ½ cup herbed breadcrumbs, 2 tsp dried mixed italian herbs, ½ tsp chilli pepper flakes, 30g chopped dried cranberries, 40g chopped pistachio, 1 egg, salt and pepper to taste
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6.

Mix well and set aside
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7.

Remove pork belly from marinade (keep the marinade) and lay it out skin side down on a board
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8.

Spread stuffing evenly on top, roll and tie with butcher’s twine
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9.

Heat 3 tbsp olive oil in a dutch oven on the stove. Sear pork roll until brown on all sides
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10.

Remove and set aside. In the same dutch oven add in 1 carrot (chopped), 1 small green apple (chopped), 3 sticks celery (chopped) and 1 fennel (chopped)
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11.

Saute for a few minutes and pour in the marinade used for the pork belly
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12.

Place pork roll on top of the vegetables and add in 500ml of chicken stock
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13.

Bring to boil, cover and transfer it to the oven
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14.

Bake at 150°C for 1 hour and 30 minutes
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15.

Remove from oven, transfer pork roll to a tray, cover with foil and let it rest for 15 minutes
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16.

Reduce sauce in the dutch oven on a stove, and strain it
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17.

Slice pork roll and serve with sauce
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