Sage & Apple Stuffed Porchetta
A showstopping centerpiece for any feast! This porchetta features succulent pork belly with incredibly crispy crackling, rolled around a delicious stuffing of apple, sage, and pistachios. A guaranteed crowd-pleaser for your Christmas table.
Ingredients
- 5 mini red apples
- 1 punnet sage
- 1/4 cup pistachio kernels, finely chopped
- 1 tablespoons fennel seeds
- 1 tablespoons maple syrup
- 1 kilograms pork belly
- 1 tablespoons Dijon mustard
- 2 teaspoons sea salt flakes
- 1/4 cup instant gravy
- 5 mini red apples
- 1 punnet sage
- 1/4 cup pistachio kernels, finely chopped
- 1 tablespoons fennel seeds
- 1 tablespoons maple syrup
- 1 kilograms pork belly
- 1 tablespoons Dijon mustard
- 2 teaspoons sea salt flakes
- 1/4 cup instant gravy
- Step 1 of 3Finely chop 1 apple and 4 sage leaves. Combine with pistachios, fennel seeds, and maple syrup in a bowl.
- Step 2 of 3Lay pork belly skin-side down. Spread mustard over flesh and layer apple filling evenly. Roll pork up tightly and secure with kitchen string. Rub skin with oil and sea salt.
- Step 3 of 3Roast at 240°C/220°C fan-forced for 20 minutes until skin crackles. Reduce to 180°C, add remaining 4 whole apples to pan, and roast 50 minutes more. Serve sliced with gravy and crispy fried sage.
Method
- Step 1 of 3Finely chop 1 apple and 4 sage leaves. Combine with pistachios, fennel seeds, and maple syrup in a bowl.
- Step 2 of 3Lay pork belly skin-side down. Spread mustard over flesh and layer apple filling evenly. Roll pork up tightly and secure with kitchen string. Rub skin with oil and sea salt.
- Step 3 of 3Roast at 240°C/220°C fan-forced for 20 minutes until skin crackles. Reduce to 180°C, add remaining 4 whole apples to pan, and roast 50 minutes more. Serve sliced with gravy and crispy fried sage.
Method
- Step 1 of 3Finely chop 1 apple and 4 sage leaves. Combine with pistachios, fennel seeds, and maple syrup in a bowl.
- Step 2 of 3Lay pork belly skin-side down. Spread mustard over flesh and layer apple filling evenly. Roll pork up tightly and secure with kitchen string. Rub skin with oil and sea salt.
- Step 3 of 3Roast at 240°C/220°C fan-forced for 20 minutes until skin crackles. Reduce to 180°C, add remaining 4 whole apples to pan, and roast 50 minutes more. Serve sliced with gravy and crispy fried sage.