Pork Stuffing Recipe with Miso

Pork stuffing with miso

  • serves 8
  • Easy

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


Make this pork stuffing, then check out our sage and onion stuffing, chestnut stuffing, sausage meat stuffing and more Christmas stuffing recipes.



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


  • 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

Nutritional Information

  • Kcals 610
  • Fat 44.6g
  • Saturates 15.2g
  • Carbs 21.2g
  • Sugars 4.9g
  • Fibre 4g
  • Protein 29.1g
  • Salt 4.2g