![Roast porchetta with fig macadamia stuffing Roast porchetta with fig macadamia stuffing](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/3cd676e7e5a7a72de4675a2a9d241fd6/Derivates/b0326d58df995d2bb8f33a1e6f8f3e2c33561cc6.jpg)
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Ingredients
Prepare the cracking
- 2500 g boneless pork belly (see Tips)
- sea salt, to sprinkle
Prepare the stuffing
- 2 eschalots, cut into halves
- 20 g unsalted butter
- 100 g pancetta, diced
- 80 g raw macadamia nuts
- 100 g dried figs
- 150 g pork sausage, casing removed
- 1 tsp fresh rosemary leaves
- 1 tbsp fresh parsley leaves
Stuffing the pork
- 1 - 2 pinches sea salt, plus extra to season
- 1 - 2 pinches ground black pepper
- olive oil, to drizzle
- Nutrition
- per 1 portion
- Calories
- 7762 kJ / 1855.2 kcal
- Protein
- 35.2 g
- Carbohydrates
- 11.9 g
- Fat
- 185 g
- Saturated Fat
- 65.9 g
- Fibre
- 2.4 g
- Sodium
- 346.8 mg
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