Christmas pork roll with cranberries, pistachio and sage

Mains
Pork

Easy Level:

Slightly less easy

Cook Time:

4 Hrs

Servings:

5

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

Ingredients

Adjust Servings
US / Metric
0.00
kg
kg
pork belly (skin trimmed)
0.00
kg
kg
pork belly (skin trimmed)
0.00
carrot (chopped)
0.00
carrot (chopped)
0.00
small green apple (chopped)
0.00
small green apple (chopped)
0.00
sticks
sticks
celery (chopped)
0.00
sticks
sticks
celery (chopped)
0.00
fennel (chopped)
0.00
fennel (chopped)
0.00
tbsp
tbsp
olive oil
0.00
tbsp
tbsp
olive oil
0.00
ml
ml
chicken stock
0.00
ml
ml
chicken stock

Marinade:

0.00
tbsp
tbsp
chopped sage
0.00
tbsp
tbsp
chopped sage
0.00
tbsp
tbsp
chopped flat leaf parsley
0.00
tbsp
tbsp
chopped flat leaf parsley
0.00
tbsp
tbsp
chopped rosemary
0.00
tbsp
tbsp
chopped rosemary
0.00
tsp
tsp
onion powder
0.00
tsp
tsp
onion powder
0.00
tsp
tsp
dried mixed italian herbs
0.00
tsp
tsp
dried mixed italian herbs
0.00
cloves
cloves
garlic (grated)
0.00
cloves
cloves
garlic (grated)
Salt and pepper to taste
Salt and pepper to taste
0.00
tbsp
tbsp
olive oil
0.00
tbsp
tbsp
olive oil
0.00
cup
cup
apple cider
0.00
cup
cup
apple cider

Stuffing

0.00
tbsp
tbsp
chopped parsley
0.00
tbsp
tbsp
chopped parsley
0.00
tbsp
tbsp
chopped parsley
0.00
tbsp
tbsp
chopped parsley
0.00
cup
cup
herbed breadcrumbs
0.00
cup
cup
herbed breadcrumbs
0.00
tsp
tsp
dried mixed italian herbs
0.00
tsp
tsp
dried mixed italian herbs
0.00
tsp
tsp
chilli pepper flakes
0.00
tsp
tsp
chilli pepper flakes
0.00
g
g
chopped dried cranberries
0.00
g
g
chopped dried cranberries
0.00
g
g
chopped pistachio
0.00
g
g
chopped pistachio
0.00
egg
0.00
egg
Salt and pepper to taste
Salt and pepper to taste

Steps

1

To make marinade mix in bowl, 2 tbsp chopped sage, 2 tbsp chopped flat leaf parsley, 2 tbsp chopped rosemary
To make marinade mix in bowl, 2 tbsp chopped sage, 2 tbsp chopped flat leaf parsley, 2 tbsp chopped rosemary
Mark as completed

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
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
Mark as completed

3

Lay on a deep tray 1kg pork belly (skin trimmed) and pour in the marinade
Lay on a deep tray 1kg pork belly (skin trimmed) and pour in the marinade
Mark as completed

4

Cover with cling wrap and let it marinate for 2 hours in the fridge
Cover with cling wrap and let it marinate for 2 hours in the fridge
Mark as completed

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
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
Mark as completed

6

Mix well and set aside
Mix well and set aside
Mark as completed

7

Remove pork belly from marinade (keep the marinade) and lay it out skin side down on a board
Remove pork belly from marinade (keep the marinade) and lay it out skin side down on a board
Mark as completed

8

Spread stuffing evenly on top, roll and tie with butcher’s twine
Spread stuffing evenly on top, roll and tie with butcher’s twine
Mark as completed

9

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

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)
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)
Mark as completed

11

Saute for a few minutes and pour in the marinade used for the pork belly
Saute for a few minutes and pour in the marinade used for the pork belly
Mark as completed

12

Place pork roll on top of the vegetables and add in 500ml of chicken stock
Place pork roll on top of the vegetables and add in 500ml of chicken stock
Mark as completed

13

Bring to boil, cover and transfer it to the oven
Bring to boil, cover and transfer it to the oven
Mark as completed

14

Bake at 150°C for 1 hour and 30 minutes
Bake at 150°C for 1 hour and 30 minutes
Mark as completed

15

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

16

Reduce sauce in the dutch oven on a stove, and strain it
Reduce sauce in the dutch oven on a stove, and strain it
Mark as completed

17

Slice pork roll and serve with sauce
Slice pork roll and serve with sauce
Mark as completed

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