Pork Porchetta
Serves 10–12 (good for leftovers) Prep 4 hours Cooking 3 hours
I must stress the importance of ROCK salt here. You find the packets in the same section as salt, but the much larger crystals are crucial to controlling the salty flavour.
1 kg rock salt (emphasis on the ROCK)
3 kg piece boneless skin-on pork
belly (at least 20 cm wide)
150 g garlic bread, chopped (yep, the
fridge section stuff #Brilliant)
4 fresh pork sausages (I used
Toulouse style)
½ bunch oregano, finely chopped,
plus extra sprigs
150 g chicken liver pâté (optional)
1 kg small potatoes (we used perlas)
1/3 cup (80 ml) extra virgin olive oil
2 tsp cracked pepper
1 tbsp salt flakes
1 cup chicken stock
Spread half the rock salt over the base of a baking tray and place pork, skinside up, on top. Cover pork skin with remaining salt. Chill for 3 hours to cure slightly. Rinse cured pork under cold running water, then pat dry with paper towel.
For the stuffing, place garlic bread in a food processor and whiz until finely chopped. Squeeze out the filling of the sausages and combine in a bowl with oregano and bread. (I like to use my hands here – it ’s the best/ only way.) Place pork on a dry work surface, skinside in contact with the surface, with a long side facing you. Smear pâté across the belly evenly (again this is optional, but I’d tell you to try this. It takes the Porchetta to a real authentic level). Press the stuffing across the belly evenly, then roll up (from the side closest to you) to form the Porchetta. Tie at 4 cm intervals with kitchen string to ensure pork holds its shape.
Place potatoes and extra sprigs of oregano on a roasting tray then place a roasting rack or oven-proof cooling rack over the top. Combine oil, pepper and salt in a bowl. Spread all over pork, massaging into the skin then transfer to roasting rack. (I like to do this the day before – in fact I think it will only make it better. At this point place pork in the fridge UNCOVERED to roast the next day.)
When ready to cook the Porchetta, preheat oven to 220°C. Roast Porchetta and potatoes for 30 minutes or until skin is golden, puffed up and starting to crisp. Add stock to pan, reduce oven to 150°C and roast for a further 2 hours and 30 minutes or until pork skin is crisp on top and pork is cooked through. If the skin is darkening cover loosely with a piece of foil. Slice pork with a serrated knife and serve with salad and roasted potatoes alongside.