Pork Entertaining

Slow roasted porchetta with salsa verde

Name: Slow roasted porchetta with salsa verde recipe
Yield: 8
Ingredients: 3kg boneless pork belly, rind scored; 20g salt; 60ml olive oil; 125.00 ml flat-leaf parsley leaves, finely chopped; 82.50 ml rosemary leaves, finely chopped; 40.00 ml marjoram leaves, finely chopped; 8 garlic cloves, finely chopped; 125ml olive oil; Zest of 2 lemons; 20.00 ml fennel seeds, crushed; 2 tsp ground black pepper; 1 tsp chilli flakes; 250.00 ml flat-leaf parsley leaves; 250.00 ml basil leaves; 125.00 ml mint leaves; 1 small garlic clove, peeled; 2 tsp capers; 20g gherkins; 2 anchovies; 1 tsp Dijon mustard; 2 tsp red wine vinegar; 80ml olive oil

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P61 Slow roasted porchetta with salsa verde

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by Sean Connolly

SEAN CONNOLLY, GOWINGS BAR & GRILL CHEF

Dec 28, 2022

This crispy porchetta roast is perfect for entertaining.

3kg boneless pork belly, rind scored
1/4 cup (20g) sea salt flakes
1/4 cup (60ml) extra virgin olive oil

Stuffing

1/2 cup flat-leaf parsley leaves, finely chopped
1/3 cup rosemary leaves, finely chopped
2 tbs marjoram leaves, finely chopped
8 garlic cloves, finely chopped
1/2 cup (125ml) extra virgin olive oil
Zest of 2 lemons
1 tbs fennel seeds, crushed
2 tsp ground black pepper
1 tsp chilli flakes

Salsa verde

1 cup flat-leaf parsley leaves
1 cup basil leaves
1/2 cup mint leaves
1 small garlic clove, peeled
2 tsp capers
20g gherkins
2 anchovies
1 tsp Dijon mustard
2 tsp red wine vinegar
1/3 cup (80ml) extra virgin olive oil

Method

1.

Line a baking tray with baking paper. Place pork on prepared tray. Rub 2 tbs salt flakes all over pork and into the cuts. Chill, rind-side up and uncovered, for 6 hours or overnight, to dry out the skin. Preheat oven to 160°C.
2.

For the stuffing, combine all ingredients in a bowl. Season well with salt flakes. Remove pork from fridge and brush off salt. Turn pork flesh-side up and spread stuffing evenly over the meat.
3.

Carefully roll up pork and tie at 2cm intervals with kitchen string. Place on a wire rack over a roasting dish. Drizzle with oil and sprinkle with remaining salt flakes. Roast for 3 hours.
4.

Meanwhile, for the salsa verde, place the herbs, garlic, capers, gherkins and anchovies in a small food processor and pulse until finely chopped. Add mustard, red wine vinegar and oil. Pulse again until well combined. Season.
5.

Increase oven temperature to 230°C. Cook porchetta for a further 30 minutes or until the rind crackles. Set aside for 15 minutes to rest. Serve the porchetta with the salsa verde alongside.