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Christmas rolled pork with coriander crust

By 10th December 2017 Cook, Dining, Thought for food

(serves 6)

  • 1.5kg pork belly roast, butterflied
  • 2 Tbsp runny honey
  • 400g baby carrots
  • 1 pineapple, cubed
  • 2 red onions, quartered
  • handful coriander, roughly chopped
  • handful Italian parsley, roughly chopped
  • handful dill, roughly chopped

Stuffing

  • ½ loaf wholemeal bread, crusts removed
  • 2 Tbsp wholegrain mustard
  • handful Italian parsley, chopped
  • 1 Tbsp olive oil
  • pinch salt
  • 2 tsp mustard seeds
  • 2 tsp poppy seeds
  • 150g of the above pineapple, finely diced

Preheat oven to 200*C. Blitz all the stuffing ingredients except the pineapple until just combined. Add the pineapple and mix. Lay the stuffing over the butterflied pork, roll up and tie with butcher’s string. Put the meat into a roasting tray and pour ½ cup water around it. Cover with tin foil and bake for 30 minutes. Remove the tin foil, add the baby carrots and red onion to the tray and cook for a further 30 minutes. Cook the pineapple chunks on a hot barbecue or in a chargrill pan until coloured. Remove from the oven and drizzle the honey over the meat. Roll the pork in the herb mix (coriander, parsley and dill) and allow to rest for 5-10 minutes. Slice the pork, serve alongside the roasted vegetables and pineapple drizzled with pistachio vinaigrette. A simple rocket salad would also complement this dish well.

Pistachio Vinaigrette

  • 1 cup roasted whole pistachios
  • juice of 1 lime
  • 1 Tbsp honey
  • 4 Tbsp rice bran/vegetable oil

Crush the pistachios in a mortar and pestle, add lime juice honey and oil and mix.