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Porchetta

  • 10servings

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C
MineralsCalcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 suckling pig (about 9kg), boned and left in one piece (see note)

  2. 1 1/2 tbsp olive oil

  3. 200 gm coarse breadcrumbs from day-old bread (about 1/2 loaf)

  4. 60 gm ( 3/4 cup) finely grated parmesan

  5. 125 ml ( 1/2 cup) milk, warmed

  6. 60 ml ( 1/4 cup) extra-virgin olive oil

  7. cup finely chopped flat-leaf parsley

  8. 1 egg, lightly beaten

  9. 2 tbsp fennel seeds, crushed with a mortar and pestle

  10. 2 tbsp finely chopped rosemary

  11. 1 garlic clove, finely chopped

  12. 1 fennel bulb, thinly sliced

  13. iceberg lettuce, torn

  14. 1 radicchio, thinly sliced

  15. 150 gm ricotta salata (see note)

  16. Juice of 1/2 lemon, or to taste

  17. 2 tbsp olive oil

Instructions Jump to Ingredients ↑

  1. Serves 16 Prep time 30 mins, cook 3 hrs (plus resting)

  2. For fennel and herb stuffing, combine all ingredients in a bowl and season to taste. Set aside.

  3. Preheat oven to 200C fan-forced (see note). Lay pork skin-side down on a large chopping board with shoulder and leg ends either side of you and belly directly in front. Trim 5cm off belly sides and discard. Remove legs and forequarters, trim skin from legs and forequarters and discard. Cut leg and forequarter meat into large flat pieces and place over butterflied pork to cover middle section with an even layer of meat. Season to taste, spoon stuffing lengthways along centre. Tuck longest sides in towards stuffing and roll away from you into a log, so that cut side is underneath. Tie at even intervals securely with kitchen string and place on a wire rack in a roasting pan. Season skin liberally with sea salt, rub with oil and roast until skin starts to crackle (25-30 minutes). Reduce oven to 180C fan-forced and cook until porchetta is just cooked through and internal temperature reaches 76C on a meat thermometer (2¼-2½ hours). Set aside to rest for 15 minutes.

  4. Meanwhile, for iceberg and fennel salad, combine all ingredients in a bowl and season to taste. Serve with thickly sliced porchetta.

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