Home
Recipes
Carb Conscious

Lemon-cream trout and rainbow carrot spaghetti

Carrot recipes

Lemon-cream trout and rainbow carrot spaghetti

10 minutes

Cold cucumber soup with prawns and rice vermicelli

Prawns and

Cold cucumber soup with prawns and rice vermicelli

25 minutes

The new Cobb-style salad platter with beetroot dressing

Avocado recipes

The new Cobb-style salad platter with beetroot dressing

Good intention granola squares

Biscuit recipes

Good intention granola squares

20 minutes

Roast lemon and baked feta Greek-style salad

Cheese recipes

Roast lemon and baked feta Greek-style salad

15 minutes

Brown rice, grilled greens and green pesto bowl

Cheese recipes

Brown rice, grilled greens and green pesto bowl

40 minutes

Butter-bean mash

Beans recipes

Butter-bean mash

Niçoise-style salad with blackened trout

Asparagus recipes

Niçoise-style salad with blackened trout

15 minutes

Roasted tomato sauce with ricotta and pine nuts

Cheese recipes

Roasted tomato sauce with ricotta and pine nuts

10 minutes

Steak au poivre

Beef recipes

Steak au poivre

15 minutes

Rib-eye with anchovy salsa verde

Anchovy recipes

Rib-eye with anchovy salsa verde

1 1⁄2 hours, plus 30 minutes' resting time

Porchetta with mushroom-and-sage stuffing

Christmas recipes

Porchetta with mushroom-and-sage stuffing

1 1⁄2 hours

Load more

Porchetta with mushroom-and-sage stuffing

By Abigail Donnelly

Serves 12

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 1⁄2 hours

Ingredients

For the stuffing:

1 T olive oil
300 g leeks, washed and finely chopped
6 garlic cloves, finely chopped
400 g brown mushrooms, roughly chopped
25 g dried porcini mushrooms, soaked in warm water and roughly chopped
2 T sage, roughly chopped
500 g lean pork mince
2 T Woolworths truffle cream
2 T Italian parsley, roughly chopped
4 x 800 g Woolworths pork belly roasts
2 t sea salt
500 g large carrots, halved lengthways
1 cup Woolworths organic liquid beef stock

Method

Preheat the oven to 160°C. To make the stuffing, gently sauté the leeks in the olive oil over a medium heat until translucent. Add the garlic and cook for 1 minute.
Add the mushrooms and sage and fry until golden brown. Cool and add the pork mince. Fold through the truffle cream and parsley. Set aside to cool.
Unroll the pork belly roasts and at then rub 1⁄2 t salt into the skin. Lay 2 pork bellies flat and top with the stuffing. Top with the remaining pork bellies and tie securely with string. Rub the remaining salt all over the skin.
Place the carrots in a deep roasting pan and cover with the stock. Place the pork belly on top of the carrots and roast for 1 1⁄2 hours, or until the meat is tender and the skin is golden and crisp.

Discover more recipes featuring pork here.