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Pork stuffing

• Adam Bush

Published: November 27, 2019 at 11:28 AM

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Serves 8

Easy

Total time: 1 hr and 15 mins

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

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Make this pork stuffing, then check out our sage and onion stuffing, chestnut stuffing, sausage meat stuffing, vegan stuffing, pigs in blankets and more Christmas trimmings recipes.

Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal610
• fat44.6g
• saturates15.2g
• carbs21.2g
• sugars4.9g
• fibre4g
• protein29.1g
• salt4.2g

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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

Authors

Adam BushDeputy food editor

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