Family friendly

Porchetta (rolled pork) with celeriac remoulade and pickled apple

Name: Porchetta (rolled pork) with celeriac remoulade and pickled apple recipe
Yield: 6
Ingredients: 2kg rock salt; 2.2kg boneless pork belly, (about 32cm wide x 22cm long), skin on; 125.00 ml sage leaves; 82.50 ml thyme leaves; 82.50 ml oregano leaves; Finely grated zest of 1 lemon; 2 garlic cloves; 80ml olive oil; 250.00 ml rosemary leaves; 1 bunch large-leaf rocket; 500ml white wine vinegar; 300g caster sugar; 3 star anise; 2 tsp whole black peppercorns; 4 Granny Smith apples, peeled, cored, cut into eighths; 500g celeriac, peeled, julienned; 80ml white wine vinegar; 40.00 ml wholegrain mustard; 100g mayonnaise; 125.00 ml flat-leaf parsley leaves, finely chopped

1 rating

P90 Porchetta with celeriac remoulade and pickled apple

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by Matt Moran

Chef and delicious. Produce Awards judge

May 30, 2023

Warm pickled apples and a celeriac remoulade make the perfect partners for this crispy-skinned porchetta.

2kg rock salt
2.2kg boneless pork belly, (about 32cm wide x 22cm long), skin on
1/2 cup sage leaves
1/3 cup thyme leaves
1/3 cup oregano leaves
Finely grated zest of 1 lemon
2 garlic cloves
1/3 cup (80ml) extra virgin olive oil
1 cup rosemary leaves
1 bunch large-leaf rocket

Pickled apple

2 cups (500ml) white wine vinegar
300g caster sugar
3 star anise
2 tsp whole black peppercorns
4 Granny Smith apples, peeled, cored, cut into eighths

Celeriac remoulade

500g celeriac, peeled, julienned
1/3 cup (80ml) white wine vinegar
2 tbs wholegrain mustard
100g mayonnaise
1/2 cup flat-leaf parsley leaves, finely chopped

Method

1.

To prepare the pork, scatter half the rock salt into a large, deep baking tray. Place pork, skin-side up, on the salt. Rub skin with some of the remaining rock salt, then scatter over all remaining salt to cover. Cover with foil and refrigerate for 3 hours.
2.

Rinse pork under cold running water to remove salt, then pat dry with paper towel to ensure the skin is dry. Using a sharp knife, score the skin of the belly on a diagonal.
3.

Whiz the sage, thyme, oregano, lemon zest, garlic, oil and half the rosemary in a blender until a paste consistency. Place pork skin-side down on a work surface. Using a large knife, cut flesh in a crisscross pattern, 2cm-3cm wide. Using a pastry brush, brush paste onto the flesh, pushing paste into cuts. Season with salt flakes and freshly ground black pepper.
4.

Starting from one long side, tightly roll up pork to form a log. Using kitchen string, tie pork at 2cm intervals to ensure it holds its shape. Transfer to a large plate. Refrigerate, uncovered, overnight for skin to dry out.
5.

Preheat oven to 240°C/220°C fan-forced.
6.

Transfer pork to a wire rack on a baking tray. Bring to room temperature.
7.

Roast pork for 30-35 minutes until skin is golden and crispy. Reduce heat to 180°C/160°C fan-forced and roast for a further 1 hour-1 hour 30 minutes until juices run clear when tested with a skewer in the centre. Loosely cover with foil and stand for 15 minutes to rest.
8.

Meanwhile, for the pickled apple, place vinegar, sugar, spices and 2 tsp salt flakes in a large saucepan with 2 cups (500ml) water. Bring to a simmer over high heat, stirring, until sugar dissolves. Add apple and return to a simmer. Cook for 2 minutes. Remove from heat. Place a small plate over the apple to weigh it down and ensure it is fully submerged. Set aside for 45 minutes or until apple is tender. Transfer apple to a serving dish, discarding liquid and spices.
9.

For the celeriac remoulade, place celeriac in a large bowl with vinegar and 2 1/2 tsp fine salt. Set aside for 10 minutes. Rinse celeriac in cold water, drain and squeeze to dry well. Place in a large bowl with the remaining ingredients. Season with salt flakes and freshly ground black pepper and mix until well combined.
10.

Carve the porchetta and serve with celeriac remoulade, warm pickled apple and rocket leaves alongside.