Name: Pistachio and olive stuffed pork belly
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: 1
Ingredients: 1.5kg piece pork belly, rind on, scored (see Notes); 50g butter, at room temperature; 125.00 ml pistachio kernels, toasted, finely chopped; 250.00 ml Sicilian green olives, pitted, finely chopped; 20.00 ml lemon rind, finely grated; 125.00 ml fresh flat-leaf parsley leaves, finely chopped; 2 garlic cloves, crushed; Olive oil cooking spray; 19.20 gm sea salt flakes; 20.00 ml fennel seeds; 900g Kent pumpkin, cut into 8 wedges (skin on); 1 bunch radishes, very thinly sliced into rounds (see Notes); 1 gala apple, very thinly sliced into rounds (see Notes); 1 granny smith apple, very thinly sliced into rounds (see Notes); 1 white onion, very thinly sliced into rounds (see Notes); 1 bunch watercress, trimmed; 65.63 gm lemon juice

Pistachio and olive stuffed pork belly

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Prep Time:
45 minutes

Cook Time:
105 minutes

Total Time:
150 minutes

"Stuffed pistachio and olive pork belly - a show-stopping dish for any special occasion!"

Ingredients:

1.5kg piece pork belly, rind on, scored (see Notes)
50g butter, at room temperature
125.00 ml pistachio kernels, toasted, finely chopped
250.00 ml Sicilian green olives, pitted, finely chopped
20.00 ml lemon rind, finely grated
125.00 ml fresh flat-leaf parsley leaves, finely chopped
Olive oil cooking spray
19.20 gm sea salt flakes
20.00 ml fennel seeds
900g Kent pumpkin, cut into 8 wedges (skin on)
1 bunch radishes, very thinly sliced into rounds (see Notes)
1 gala apple, very thinly sliced into rounds (see Notes)
1 granny smith apple, very thinly sliced into rounds (see Notes)
1 white onion, very thinly sliced into rounds (see Notes)
1 bunch watercress, trimmed
65.63 gm lemon juice

Instructions:

Preheat your oven to a piping hot 250C (230C fan-forced). Prepare a large baking tray by lining it with foil and baking paper, then top it with a greased wire rack.
Using a sharp knife, carefully cut along the center of the pork from one short end to create a pocket without cutting all the way through.
Mix together butter, pistachios, olives, lemon zest, parsley, and garlic in a bowl. Season the mixture with salt and pepper. Press the pistachio mixture into the pork pocket evenly. Place the pork on a rack, generously spray the skin with oil, sprinkle with sea salt flakes and fennel seeds, pressing them into the scored skin, and finish with another light spray of oil.
Roast the pork for 15 minutes at current temperature, then reduce oven temperature to 180C/160C fan-forced. Continue roasting for another 1 1/2 hours until the pork is very tender and the rind is puffed and crackled. Cover the pork loosely with foil and let it rest for 10 minutes before serving.
Preheat a large chargrill pan over medium heat. Coat both sides of the pumpkin slices with oil and season with salt and pepper. Cook on the chargrill for 10 minutes, turning occasionally, until golden and tender.
In a large bowl, toss together radish, apples, onion, watercress, and lemon juice. Season with salt and pepper to taste.
Slice the pork thickly and serve alongside a pumpkin and radish salad.

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