This is a simple dish, relying on good ingredients and not holding back on the seasonings, which need to be powerful enough to permeate the meat as it cooks. We make a paste of chopped rosemary, lightly crushed fennel seeds, garlic, salt and pepper and spread it on the flesh side of a boned out shoulder of pork. We roll the shoulder, score the skin and truss it in a net for easy cooking.
Pork, rosemary, fennel seeds, garlic, salt, pepper, olive oil.
| LARGE (PER SHOULDER) | |
| ENERGY | 15557.2kj |
| PROTEIN | 259.8g |
| FAT TOTAL | 286.4g |
| - SATURATED | 2.6g |
| CARBS | 5.4g |
| - SUGARS | .6g |
| SODIUM | 4686.1mg |
The porchetta is the king of roasts, offering plenty of pull-apart tender meat and crunchy crackling. It is delicious cold the next day.
This will go beautifully with a potato gratin or roast potatoes. You can also serve it with a salad of leafy greens or an apple, fennel and cabbage slaw on the side. The same (or any other) slaw goes magnificently with leftovers in a sourdough roll with apple sauce or aioli.
Frozen product. Once defrosted, cook and consume within 48 hours.
Please note: this dish contains raw pork and should be fully cooked before consumption.
Defrost fully and pat dry before cooking. Preheat the oven to 225C. Rub the pork skin with salt and roast for 30 minutes, then reduce the heat to 130C for 2 to 2 and a 1/2 hours or until the meat feels soft when poked with your finger. If the skin hasn’t crackled, remove the skin, cover the meat with foil and set aside to rest, turn the heat back to 225C and continue to cook the crackling on its own.
Cut the meat and crackling into thick slices, dressed with its own collected juices, and serve with braised white beans or a potato gratin and a cabbage and fennel slaw or a leafy green vegetable like Swiss chard or kale.
