Porchetta roll

Food and Travel (UK) - - Contents -

SERVES 12 You will need to start this recipe a day ahead. 8 large gar­lic cloves, minced 1½tbsp rosemary leaves, finely chopped

1½tbsp wild fen­nel or fen­nel fronds, finely chopped

2tbsp sea salt, plus ex­tra to serve

1tbsp olive oil

3kg pork belly, loin at­tached, skin on

To serve

bread rolls

kitchen string In a small bowl, make a paste with the gar­lic, rosemary, fen­nel, salt and olive oil. Score the flesh side of the pork and rub the paste into it with your fin­ger­tips. Roll up tightly and tie with kitchen string at 6cm in­ter­vals.

Place the rolled porchetta on a wire rack in a roast­ing tin and set aside in the fridge, un­cov­ered, to rest overnight.

Re­move the pork from the fridge and pat dry with kitchen paper if the skin is damp. Al­low it to come to room tem­per­a­ture for 1 hour be­fore cook­ing.

Pre­heat the oven to 160C/ 320F/Gas 3. Place the porchetta into the oven and cook for 3½ hours. At the end of cook­ing, turn up the heat as high as your oven will go for about 30 min­utes, turn­ing the pork reg­u­larly and check­ing that it doesn’t burn. This en­sures that a crack­ling forms.

Re­move from the oven and rest un­cov­ered for at least 30 min­utes.

Cut the bread rolls and slice the porchetta. Pile the meat on each roll with pieces of crack­ling. Sprin­kle with sea salt and serve.

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