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Be­gin this recipe 1 day ahead. You will need kitchen string.

2 large gar­lic cloves, crushed 2 tbs cracked black pep­per­corns 6 rose­mary sprigs, leaves picked, finely chopped 1 bunch sage, leaves picked, finely chopped 4.7kg pork loin (belly at­tached, skin on), skin scored hor­i­zon­tally at 1cm in­ter­vals 100ml ex­tra vir­gin olive oil

Com­bine gar­lic, pep­per, rose­mary and sage in a bowl and set aside.

Lay the pork, skin-side down, on a clean work sur­face, with a long edge fac­ing you (the larger strip of loin will be at­tached at one end). Us­ing a sharp knife, re­move the last 10cm of meat from the non-fleshy end of the loin to leave a strip of skin. Place cut strip of flesh along­side the loin flesh. Rub the rose­mary mix­ture all over the pork meat but not skin and scat­ter with 3 tsp salt flakes. Start­ing

from the fleshy loin end, roll up as tightly as pos­si­ble, un­til the meat­less piece of skin meets the loin end. Use kitchen string to tie firmly at 3cm in­ter­vals.

Bring 5L wa­ter to boil in a saucepan over high heat. Place a wire rack in the sink and place the porchetta on top. Care­fully pour over the boil­ing wa­ter, turn­ing the porchetta from time to time so the en­tire skin has con­tact with the boil­ing wa­ter. Rub with 3 tsp salt flakes and chill, un­cov­ered, overnight.

The next day, bring porchetta to room tem­per­a­ture (this will take about 3 hours).

Pre­heat the oven to 250°C. Add oil to a large roast­ing tray and place in oven to pre­heat.

To crisp the skin, re­move hot tray from oven and very care­fully place porchetta in the tray. Us­ing tongs, turn porchetta in hot oil un­til evenly cov­ered. Place porchetta in oven, re­duce oven to 200°C and roast, ro­tat­ing ev­ery 10-15 min­utes, for 90 min­utes for medium, or un­til cooked to your lik­ing.

Re­move from oven and rest in a warm place for 30-40 min­utes. Carve into thick slices to serve.

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