Olive Magazine
Pork Stuffing Recipe with Miso

Pork stuffing

Published: November 27, 2019 at 11:28 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8

Take your Christmas feast to the next level and serve this epic pork stuffing with an umami miso hit and streaky bacon topping

Nutrition:
NutrientUnit
kcal610
fat44.6g
saturates15.2g
carbs21.2g
sugars4.9g
fibre4g
protein29.1g
salt4.2g
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Make this pork stuffing, then check out our sage and onion stuffing, chestnut stuffing, sausage meat stuffing and more Christmas trimmings recipes.

Ingredients

  • 20g dried porcini mushrooms
  • 2 tbsp vegetable oil
  • 2 onions, finely chopped
  • 3 cloves garlic, finely chopped
  • a handful of leaves sage, finely chopped
  • 2 tbsp white miso
  • 125g soft white breadcrumbs
  • crushed to make ½ tsp black peppercorns
  • 650g sausagemeat
  • 24 slices streaky bacon

Method

  • STEP 1

    Put the porcini mushrooms into a bowl, pour over enough just-boiled water to cover and soak for 10 minutes. Drain, keeping the liquid, and finely chop the mushrooms.

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6. Heat the oil in a non-stick frying pan and fry the onions for 10 minutes or until soft, then stir in the garlic and sage, and cook for 1 minute. Add the mushrooms along with their liquid and cook until nearly all the liquid has evaporated. Stir in the miso.

  • STEP 3

    Scrape into a bowl and cool slightly, then mix in the breadcrumbs, black pepper and sausagemeat, and season.

  • STEP 4

    Put slices of streaky bacon onto a chopping board and use the back of a large knife to scrape and stretch out the bacon. Use these to line the bottom and sides of a 900g loaf tin, overlapping slightly and ensuring there is a little overhang.

  • STEP 5

    Spoon the stuffing into the loaf tin, pressing to compact it, then fold over the overhanging bacon to completely seal in the stuffing. Cook in the oven for 30-35 minutes or until the stuffing is cooked through.

  • STEP 6

    Cool in the tin for 5 minutes then carefully drain any liquid from the tin. Gently run a knife around the inside of the tin, turn out and slice to serve.

Check out more of our Christmas trimmings recipes

Sage and apple pigs in blankets
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