Pork Entertaining Italian

Porchetta

Name: Porchetta recipe
Prep time: 45 min
Cook time: 210 min
Total time: 255 min
Yield: 12
Cuisine: /italian
Ingredients: 1 x 2.8-3 kg piece pork belly (rump end) or shoulder, bone removed, skin scored; 2 tbs salt flakes; 1 1/2 tbs fennel seeds, freshly ground; 2 tbs finely chopped sage leaves; 2 tbs finely chopped rosemary leaves; 4 garlic cloves, finely chopped; 1 tsp freshly ground black pepper; 1 tsp dried chilli flakes; 1 garlic clove; Small bunch parsley, leaves picked; 1 tbs salted capers, rinsed; 2 anchovy fillets, drained; Juice of 1 lemon; 1/2 cup (125ml) extra virgin olive oil

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by Julia Busuttil

May 12, 2020

Entertaining has never been easier, thanks to the great Italian porchetta. This is an edited extract from A Year of Simple Family Food by Julia Busuttil Nishimura, Published by Plum, $39.99. You'll need to start this recipe a day ahead, and you'll need kitchen string.

1 x 2.8-3 kg piece pork belly (rump end) or shoulder, bone removed, skin scored

Seasoning

2 tbs salt flakes
1 1/2 tbs fennel seeds, freshly ground
2 tbs finely chopped sage leaves
2 tbs finely chopped rosemary leaves
4 garlic cloves, finely chopped
1 tsp freshly ground black pepper
1 tsp dried chilli flakes

Salsa verde

1 garlic clove
Small bunch parsley, leaves picked
1 tbs salted capers, rinsed
2 anchovy fillets, drained
Juice of 1 lemon
1/2 cup (125ml) extra virgin olive oil

Method

1.

Ensure the pork is dry by patting down skin and flesh with paper towel. Lay the pork, skin-side down, on a clean work surface.
2.

For the seasoning, mix all of the ingredients together in a bowl.
3.

Rub seasoning into the meat then roll up the belly and tie tightly using kitchen string. Place on a wire rack over a tray and refrigerate, uncovered, overnight. This allows flavours to develop and skin to dry. Allow pork to come to room temperature before moving onto the cooking.
4.

Preheat oven to 170°C/150°C fan-forced. Place the pork on a wire rack over a baking tray and roast for 3 hours. Increase the temperature to 200°C/180°C fan-forced, then cook for a further 30 minutes, or until the skin is crackling and golden. Remove and allow to rest for 30 minutes.
5.

Meanwhile, for the salsa verde, finely chop garlic, then add parsley and continue to chop, adding capers and anchovies and continuing to chop until everything is roughly incorporated. Transfer to a small bowl, squeeze in the lemon juice and mix in enough olive oil so that sauce is a drizzling consistency. Season to taste. Cut the porchetta into slices and serve with the salsa verde.