Sage and macadamia stuffed Bundawarrah roast

Ingredients

1.5 kg Bundawarrah Pork Belly or loin, rind on
6 slices bread , crumbed
100g butter, melted
2 Tblsp Masterfoods Sage
½ cup parsley chopped
3 spring onions, finely chopped
100g Macadamia nuts, roughly chopped
Oil
Sea Salt
Sage leaves for garnish
Vegetables or salad for serving

Serves 6-8

Preparation Time 10 mins

Cooking Time 60 mins

 

  • ( Pre- heat oven 220c )
  • Score the pork rind thinly and lay flat on a board rind side down.
  • Combine the bread crumbs, melted butter, sage, parsley, spring onions and macadamia nuts in a large bowl and mix well.
  • Place the seasoning into the centre of the pork and roll to enclose. Insert skewers and lace with string to secure.
  • Place roast on a wire rack over a baking dish and rub surface with oil and sea salt.
  • Cook in the pre-heated oven 220c for 20 minutes then reduce heat to 180c for a further 40 ? 50 minutes depending upon the weight.( allow 40 minutes per kg including seasoning )
  • Allow to stand 10 minutes prior to slicing and serving with steamed, roasted or stir fry vegetables.

Recipe courtesy of Australian Pork Limited

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