CHEF ROB GENTILE’S CHRISTMAS PORCHETTA
Serves 10 – 12 people INGREDIENTS BRINE
8 litres water 1 ¾ cups Kosher salt 3 ½ tbsp dried fennel seed 1 ¾ tbsp black pepper whole 3 heads of smashed fresh garlic ½ bunch fresh thyme 3 bunches fresh rosemary 2 tbsp dried chilli flake 1 heaping tbsp dried coriander seeds
1 stale crusty loaf, cut into ½" cubes 1 ¼ cup milk 2/3 cup white onion, medium diced ½ bunch fresh sage, roughly chopped ½ cup toasted pine nuts, chopped ½ tsp Kosher salt ½ cup dried cranberries, roughly chopped
10-15 lb pork belly 1 head garlic, chopped ½ bunch fresh rosemary, chopped 1 tbsp crushed fennel seed
1. Brine: add salt to water in large pot and bring to boil, whisking until salt is dissolved. Add remaining Ingredients, remove from heat and allow to cool completely. Approx. 3 hours. 2. Once cooled, place pork belly in a deep roasting pan, pour brine over the meat to cover. 3. Cover, refrigerate for 48 hours. 4. Stuffing: soak bread in cold milk for one hour. Squeeze milk from bread and combine remaining stuffing ingredients. Can be prepared day ahead. 5. Preheat oven to 450ºC. 6. Pork for roasting: remove pork belly from brine, place skin side down on surface and pat dry. Cover meat evenly with chopped rosemary, garlic, and fennel followed by stuffing, then roll the pork tightly beginning with the loin. 7. Secure pork belly for roasting using butcher’s twine. Tie the roll from end to end in 2" intervals. 8. Pour 1 litre water into large roasting pan, followed by the roast, cover and cook at 450ºC for 1-2 hours or until skin is golden brown. 9. Lower temp to 350ºC, uncover and cook for 1.5 – 2 hours or until pork can be pulled apart and skin is crispy. 10. Place on cutting board to rest for one hour. To serve, cut into 1" slices and add your choice of sides and sauces.
Chef Rob Gentile