ROAST PORCHETTA WITH SWEET & SOUR TURNIPS & SUGAR LOAF CABBAGE
SERVES 6 8
ROAST PORCHETTA
2kg piece suckling pork belly,
rind on
Rock salt
1 tablespoon crushed garlic 1 bunch at-leaf parsley, chopped ½ bunch thyme, leaves picked Kitchen string, to truss
Olive oil, to brush
Fine salt, to sprinkle
SWEET & SOUR TURNIPS
6 turnips (about 60g each) 1 tablespoon olive oil
/
21 tablespoons sherry vinegar 250ml (1 cup) veal stock 1 teaspoon nely chopped
cornichons
1 teaspoon baby salted capers,
rinsed, drained
1 tablespoon diced fresh tomato 1 teaspoon nely chopped fresh
at-leaf parsley
1 teaspoon whole-grain mustard
SUGAR LOAF CABBAGE
1 sugar loaf cabbage
(spring cabbage)
1 teaspoon whole-grain mustard 1 teaspoon chopped fresh
at-leaf parsley
1 To prepare the pork, place enough rock salt to cover the base of a large baking tray. Add pork, skin side down, cover and refrigerate overnight. The next day, remove pork from salt, rinse and pat dry with absorbent paper.
2 Preheat oven to 230ºC or 210ºC fan forced. Score the pork rind with a sharp knife. Place pork, meat side up, on a clean board. Spread the garlic, parsley and thyme over the meat. Roll pork belly up from the long side to form a cylinder. Tie with kitchen string at regular intervals.
3 Place pork on a wire rack over a large baking tray. Brush rind with olive oil and sprinkle with ne salt. Roast for 15-25 minutes or until rind is blistered and golden. Reduce temperature to 160ºC or 140ºC fan forced. Roast until internal temperature at the thickest part of pork is 70ºC. Remove, brush o the excess dried salt, cover loosely with foil and set aside in a warm place to rest for 30 minutes.
4 Meanwhile, cook turnips in boiling water for 6-8 minutes. Drain and cut each into 6-8 wedges. Heat olive oil in a frying pan over high heat. Add turnips and cook, stirring occasionally, until golden. Deglaze pan with vinegar, simmer until vinegar has evaporated. Add stock and simmer until reduced to a sauce consistency. Stir through cornichons, capers, tomato, parsley and mustard. Set aside, keep warm. 5 Cut cabbage into 6-8 wedges, cutting through root so wedges hold together. Heat a heavy-based pan or char-grill over high heat.
Add cabbage and cook until blackened but still crisp. Set aside.
6 To serve, remove string from pork and cut into thick slices (2 per serve). Reheat pork in oven with blackened cabbage, then toss cabbage with mustard and parsley. Divide cabbage between serving plates, place pork to the side, spoon over the warmed sauce and serve.