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Date, Pistachio and Sage-stuffed Pork Roll

Date, Pistachio and Sage-stuffed Pork Roll
The Delish Sisters, Kate and Rebecca Lund, modestly describe their cooking as healthy, home-style food. Try their recipe for Date, Pistachio and Sage-stuffed Pork Roll with Roasted Fennel and Red Onion…

Date, Pistachio and Sage-stuffed Pork Roll

The Delish Sisters modestly describe their cooking as home-style food. Try their recipe for Date, Pistachio and Sage-stuffed Pork Roll with Roasted Fennel and Red Onion... Recipes Date, Pistachio and Sage-stuffed Pork Roll European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 fennel bulbs, roughly chopped
  • 2 red onions, roughly chopped
  • bulb fresh garlic, halved
  • olive oil
  • salt and peper
  • 100g butter
  • 20 sage leaves
  • 500g sausage meat
  • 1 cup mejool dates, pitted and chopped
  • a handful shelled pistachios, chopped
  • 1 x 800g deboned pork belly roll.

Instructions

  1. Preheat the oven to 180°C.
  2. Put the fennel and onion on a baking tray. Add the garlic. Drizzle with olive oil and season with salt and pepper. Set aside.
  3. Set a pan on the stove and melt the butter. Add half the sage leaves and simmer until the butter starts turning brown and the leaves become crispy.
  4. In a bowl, add the sausage meat, dates, pistachios, fresh sage leaves and half of the butter (pour the remaining sage butter over the fennel and onions). Combine the mixture well and season with salt and pepper.
  5. Lay the pork belly skin-side down and spoon the sausage mixture onto the inside. Roll it up and fasten your pork roll with three pieces of twine. Place the pork on top of the red onion and fennel, and roast it in the oven for about 1½ hours. Remove the fennel and onions, and roast the pork roll for another 2 hours. Once the crackling is perfect, remove from the oven and slice.
  6. Pop the vegetables back into the oven for about 15 minutes.

Wine suggestion: That Brewing Company American Pale Ale

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