Roast Pork with Pistachio Stuffing - Sunbeam Foods - Australian Dried Fruits
Dry pork belly scored with pistachio cranberry stuffing, slow-roasted until tender and crispy skin perfection.
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Cooking tools:
- Roasting rack
- Roasting pan
- Butcher's twine
- Microplane
- Carving knife
- Chef's knife
- Cutting board
- Saucepan
- Oven
- Stove
- Refrigerator
- Tongs
- Spoon
- Paper towel
- Measuring cup
- Measuring spoon
Ingredients
- 1.5kg pork belly, skin on
- 2 tablespoons olive oil
- 2 teaspoons flaky sea salt
- 50g unsalted butter, at room temperature
- 1 golden shallot, finely diced
- 1 lemongrass stalk, finely chopped
- 2 cloves garlic, minced
- 3cm ginger, minced
- 1 teaspoon chilli flakes
- ¼ cup Sunbeam Australian Pistachios, toasted, finely chopped
- 1/3 cup Sunbeam Australian Currants
- ½ cup Angas Park Cranberries, finely chopped
- 2 teaspoons lemon zest
- ½ cup flat-leaf parsley, finely chopped
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