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! :-

#themeatmensg #simple #delicious #christmas #porkroll #tasteofchristmas #xmasrecipes

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  • Servings: 5

  • Time: 4 hr

  • Skill: Intermediate


  1. 1kg pork belly (skin trimmed)

  2. 1 carrot (chopped)

  3. 1 small green apple (chopped)

  4. 3 sticks celery (chopped)

  5. 1 fennel (chopped)

  6. 3 tbsp olive oil

  7. 500 ml chicken stock


  1. 2 tbsp chopped sage

  2. 2 tbsp chopped flat leaf parsley

  3. 2 tbsp chopped rosemary

  4. 1 tsp onion powder

  5. 2 tsp dried mixed italian herbs

  6. 2 cloves garlic (grated)

  7. Salt and pepper to taste

  8. 2 tbsp olive oil

  9. 1 cup apple cider


  1. 3 tbsp chopped parsley

  2. 3 tbsp chopped sage

  3. ½ cup herbed breadcrumbs

  4. 2 tsp dried mixed italian herbs

  5. ½ tsp chilli pepper flakes

  6. 30g chopped dried cranberries

  7. 40g chopped pistachio

  8. 1 egg

  9. Salt and pepper to taste


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

  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

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

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

  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

  6. Mix well and set aside

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

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

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

  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)

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

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

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

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

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

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

  17. Slice pork roll and serve with sauce

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