Porchetta
In Italian, "porchetta" translates to pork, but this delicacy is more than just an ordinary slab of pork. Crafted using a piece of pork belly, stuffed with minced pork and a medley of fresh herbs, the roll is roasted gently. This ensures the fat is rendered, leaving the meat tender and succulent. A final blast of high heat blisters the skin, creating the perfect crackling.
To achieve an all-encompassing crispy crackling, it's essential to elevate the meat during cooking. You can either use a rack, as I've demonstrated, or rest the pork atop robust vegetables like carrots to keep it off the dish's base. I typically add only water to the dish's bottom, which captures the dripping juices and maintains oven moisture. While several recipes suggest a blend of water and white wine, my experiments with both didn't yield much difference. Frankly, I'd rather sip on a glass of wine while the porchetta takes its sweet roasting time. :)
Patience is paramount for this dish. For the crispiest crackling, start with bone-dry skin, best achieved by prepping a night ahead. Avoid the temptation of hastening the cooking process — slow and steady definitely wins the race here. The ultimate test of patience is letting the meat rest before diving in. Guard it well from sneaky fingers itching to snatch a crackling piece!
On the rare occasion that there are leftovers, they're a delight on a ploughman's board or in a sandwich. Thin slices paired with pickled cabbage make for a delightful treat.
True celebrations are unhurried, much like this sumptuous roast pork. It rightfully claims its place as the centrepiece of any festivity.
A heartfelt thanks to everyone who has journeyed with us. Reaching 100 episodes truly boggles the mind, and we're eager to share more culinary tales in the coming year. Wishing everyone a Merry Christmas and stay safe.
Serves 6-8
• 150 g pork mince
• Sea salt
• Crushed peppercorns
• 2 cloves garlic, minced
• 1 tbl olive oil
• 1 slice stale bread, soaked in warm water
• 20 g grated Parmesan cheese
• 2 tbl chopped flat-leaf parsley
• 1 kg pork belly
• 6 sage leaves or 1 tbl fennel seeds, roasted and ground
• 2 sprigs rosemary
• 2 cloves garlic, minced
• Salt and pepper
• Bunch of parsley
• Olive oil
• Salt
• 500 ml water
Day before:
Score pork skin at 1cm-2cm intervals. Place pork belly on a baking rack positioned over the sink.
Pour boiling water over skin. Pat dry with paper towels.
Scatter salt over skin, rub into cuts, transfer to a tray lined with baking paper skin up and refrigerate, uncovered, until skin is dried (overnight).
To make stuffing:
Combine mince, salt, pepper, and garlic. Mix well with your hands, drizzle over olive oil and mix.
Squeeze out liquid from bread and add to meat. Add 20g Parmesan and mix well with your hands. Add parsley and mix again. Put aside.
Prep belly:
Meat side up, cut down the middle through meat- then butterfly both halves.
Rub salt and pepper into fat.
Finely chop sage, rosemary, and garlic.
Sprinkle herbs (including fennel if using) over meat and rub in.
Spread stuffing mixture over the middle portion of the belly and close the flaps over.
Sprinkle with more salt and pepper.
Lay parsley (stalks and all) along one long edge.
Roll the long side away from you enclosing parsley. Don’t worry about the gap.
Using a long piece of string - 2 m, tie up well.
Large baking tray:
Place a rack in the tray.
Place porchetta on top.
Drizzle skin with olive oil, sprinkle with salt and rub in.
Add water to the bottom of the tray.
Preheat oven to 130°C fan/150°C
Cook perchetta for 3 hrs then increase oven temperature to 230°C fan/250°C for another 30 minutes until skin blisters.
Let rest 30 minutes before carving.
Updated November 2023
Comments