Christmas Pork Roll with Black Garlic Stuffing

Mains
Oven
Pork

Easy Level:

Cook Time:

Servings:

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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Psst, we’ve pulled together a Christmas recipe playlist here.

 

Ingredients

Adjust Servings
US / Metric
0.00
whole
whole
Pork Belly (3kg+-)
0.00
whole
whole
Pork Belly (3kg+-)
0.00
tbsp
tbsp
Olive oil
0.00
tbsp
tbsp
Olive oil
0.00
Onion
Onion
(finely chopped)
0.00
Onion
Onion
(finely chopped)
0.00
g
g
Minced pork
0.00
g
g
Minced pork
0.00
g
g
Chicken liver (chopped)
0.00
g
g
Chicken liver (chopped)
0.00
handful
handful
Coriander
0.00
handful
handful
Coriander
0.00
handful
handful
Sage
0.00
handful
handful
Sage
0.00
sprigs
sprigs
Thyme
0.00
sprigs
sprigs
Thyme
0.00
handful
handful
Toasted Pine nuts
0.00
handful
handful
Toasted Pine nuts
0.00
cloves
cloves
black garlic
0.00
cloves
cloves
black garlic
0.00
Lemons
Lemons
Juice and zest
0.00
Lemons
Lemons
Juice and zest
0.00
g
g
Bread crumbs
0.00
g
g
Bread crumbs
Salt and Pepper
Salt and Pepper
Grated nutmeg
Grated nutmeg

Steps

1

A day ahead, prepare pork belly by scoring it lengthwise and salting the skin to draw out moisture. Refrigerate overnight without covering it.
A day ahead, prepare pork belly by scoring it lengthwise and salting the skin to draw out moisture. Refrigerate overnight without covering it.
Mark as completed

2

To make the stuffing, prepare 8 cloves of black garlic.
To make the stuffing, prepare 8 cloves of black garlic.
Mark as completed

3

In a pan, add olive oil, add onions and sauté until translucent.
In a pan, add olive oil, add onions and sauté until translucent.
Mark as completed

4

And in minced pork and chicken liver, continue to sauté. Add in black garlic and mix well.
And in minced pork and chicken liver, continue to sauté. Add in black garlic and mix well.
Mark as completed

5

Pour in white wine to deglaze the pan. Once the alcohol has evaporated, add in the herbs, chopped coriander, thyme and sage. Mix well.
Pour in white wine to deglaze the pan. Once the alcohol has evaporated, add in the herbs, chopped coriander, thyme and sage. Mix well.
Mark as completed

6

Add in the zest and juice of 1 lemon, and also a handful of crushed pine nuts. Season with salt and pepper to taste.
Add in the zest and juice of 1 lemon, and also a handful of crushed pine nuts. Season with salt and pepper to taste.
Mark as completed

7

Add in bread crumbs to dry out stuffing slightly, so that it will hold nicely later on.
Add in bread crumbs to dry out stuffing slightly, so that it will hold nicely later on.
Mark as completed

8

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.
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.
Mark as completed

9

Roll pork belly up and tie it with butcher's twine that was soaked in water to prevent burning.
Roll pork belly up and tie it with butcher's twine that was soaked in water to prevent burning.
Mark as completed

10

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.
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.
Mark as completed

11

Leave Porchetta to rest for about 30 minutes before cutting.
Leave Porchetta to rest for about 30 minutes before cutting.
Mark as completed

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