Roast porchetta with fig macadamia stuffing

Roast porchetta with fig macadamia stuffing

4.6 23 ratings

Prep. 20 min

Total 14 h

8 portions

Ingredients

Prepare the cracking

boneless pork belly (see Tips)
2500 g
sea salt to sprinkle

Prepare the stuffing

eschalots cut into halves
2
unsalted butter
20 g
pancetta diced
100 g
raw macadamia nuts
80 g
dried figs
100 g
pork sausage casing removed
150 g
fresh rosemary leaves
1 tsp
fresh parsley leaves
1 tbsp

Stuffing the pork

sea salt plus extra to season
1 - 2 pinches
ground black pepper
1 - 2 pinches
olive oil to drizzle

Difficulty

medium

Nutrition per 1 portion

Sodium 346.8 mg

Protein 35.2 g

Calories 7762 kJ / 1855.2 kcal

Fat 185 g

Fibre 2.4 g

Saturated Fat 65.9 g

Carbohydrates 11.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Savoury Christmas 19 Recipes
Australia and New Zealand

Thermomix® Everyday 68 Recipes
Australia and New Zealand

You might also like...

Coq au vin blanc with mashed potato

1 Std. 50 Min

Easy lamb hotpot

2 Std.

Sweet and spicy beef short ribs with polenta

4 Std. 25 Min

Ossobuco with orange and fennel salad

2 Std. 45 Min

Yiayia's Pastitsio

1 Std. 40 Min

Braised Lamb Shanks

3 Std. 35 Min

Lamb ragù with watercress and mint pesto (TM6, Mark Southon)

4 Std. 35 Min

Béarnaise sauce

20 Min

Beef cheek Bourguignon

5 Std. 25 Min

Lamb and fennel ragu

4 Std. 35 Min

Slow roasted lamb shoulder and fennel with agrodolce dressing

5 Std. 15 Min

Shredded Lamb ragù

1 Std. 25 Min