Pistachio & Apricot Stuffed Pork Belly
Pistachio & Apricot Stuffed Pork Belly is a show-stopping dish that transforms traditional flavors into an unforgettable dining experience. This culinary masterpiece features succulent pork belly filled with a delightful mixture of crunchy pistachios and sweet apricots, delivering layers of flavor and texture. Perfect for gatherings or special occasions, this recipe is sure to impress your guests and elevate your cooking skills.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 20 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 lbs boneless pork belly
- 1 cup shelled pistachios, roughly chopped
- 1 cup dried apricots, diced
- 2 tbsp fresh thyme or rosemary, chopped
- 4 cloves garlic, minced
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp balsamic vinegar
Instructions
- Preheat oven to 325°F (160°C). Score the pork belly skin in a crisscross pattern.
- In a bowl, combine pistachios, apricots, garlic, herbs, salt, and pepper. Mix well.
- Open the scored pork belly and spread the filling evenly on one side. Fold back over.
- Heat oil in an oven-safe skillet over medium-high heat and sear both sides of the pork belly until golden brown (about 5 minutes per side).
- Transfer skillet to the oven and roast for 2-3 hours until fork-tender, brushing with balsamic vinegar during the last 15 minutes.
- Let rest before slicing and serve with roasted veggies or mashed potatoes.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 6g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
Keywords: Swap pistachios for walnuts or pecans for variation. Add chili flakes to the stuffing for a spicy kick. Leftovers can be stored in an airtight container in the fridge for up to three days.