Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pistachio-crusted pork with roasted peaches


You'll need

1 kg piece of pork belly 2 tbsp olive oil 4 yellow peaches, halved, stones removed To serve: frisée salad (optional)   Pistachio crust 140 gm (1 cup) pistachios, coarsely chopped 70 gm (1 cup) coarse fresh breadcrumbs Finely grated rind of 1 lemon 1 garlic clove, crushed 1 tsp mustard powder

Method

  • 01
  • Preheat oven to 150C. Place pork in a 3-litre baking dish, drizzle with olive oil, season to taste and roast until very tender (3 hours). Remove pork skin (discard) and set pork aside.
  • 02
  • For pistachio crust, increase oven to 190C. Combine ingredients in a bowl with enough juices (at least 1 tbsp) from the base of the baking dish to allow the crust to stay together, then press onto pork belly. Add peach halves to baking dish, then return to oven and roast until crust is golden and crisp and peaches are tender (15-20 minutes).
  • 03
  • Serve pork belly and roasted peaches drizzled with juices from the baking dish, along with a simply dressed frisée salad.
This recipe is from the February 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×