Recipe - Porchetta

Thursday, July 26, 2018

This simple, festive and delicious pork dish is sure to be the star of any wintery Sunday roast. Be sure to save any leftovers for scrumptious sandwiches the following day!

Porchetta

You’ll need to begin this recipe a day ahead.

Prep time: 30 mins, cook 4 hrs (plus drying, resting)

(Serves 8-10)

Ingredients

2.8 kg piece of pork belly, skin on

30gm sea salt flakes

1 tbsp fennel seeds

1 bunch oregano, leaves picked

½ bunch flat-leaf parsley, leaves picked

2 rosemary sprigs

4 garlic cloves

Olive oil, for rubbing

250ml dry white wine

Method

Score pork skin at 1cm-2cm intervals.

Bring a saucepan of water to the boil over high heat. Place pork skin-side up in a colander over sink and pour over boiling water, then pat dry with absorbent paper.

Scatter salt over skin, rub into cuts, transfer to a tray lined with baking paper and refrigerate, uncovered, until skin is dried (overnight).

Dry-roast fennel seeds in a small frying pan.

Crush fennel seeds in a mortar and pestle, add herbs and garlic, crush to a coarse paste and set aside.

Preheat oven to 130°C.

Spread the herb mixture, fold in ends, roll to enclose tightly and turn pork skin-side up.

Tie at intervals with kitchen string, rub with oil and roast in a roasting pan until pork is just cooked and juices run clear when meat is pierced (3-3 ½ hours).

Increase oven to 250°C. Drain fat, add wine to pan (but not over pork) and roast until skin crackles (20-30 minutes). Set aside in a warm place to rest (30 minutes), remove crackling, carve meat, and serve meat and crackling with pan juices and roast potatoes.

 

Recipe courtesy of Bangalow Sweet Pork. Visit their website for more recipes.