Recipe Tip: Porchetta
Top Recipe for 8 Persons. All ingredients and tips for getting it right. For this ingenious version of porchetta, pork loin is wrapped in pork belly and seasoned with lots of fennel and herbs. The result? Super-moist, juicy porchetta.
- 2 ½ kgpork belly with rind, boneless, not too thick
- 1 kgpork tenderloin or the thinner end piece from the loin
- 2 tablespoonfennel seeds
- 1 tablespooncoriander seeds
- 4 clove(s)garlic
- dried chillies (to taste)
- zest of one organic lemon
- 2 twig(s)rosemary
- 5 leavessage
Step 1Score the belly meat about 1 cm deep on the flesh side in a lattice pattern using the tip of a sharp knife. Make numerous small punctures on the rind. Season the belly and fillet with salt.
Step 2Toast the fennel and coriander seeds briefly in a dry pan until fragrant (about 3 minutes). Grind to a powder in a mortar, then add the garlic, chillies, lemon zest, rosemary and sage and grind to a paste.
Step 3Rub the meat side of the belly with the spice paste.
Step 4Place the belly on a board with the rind facing downwards and, if necessary, pound it flat with a meat mallet.
Step 5Place the fillet on the lower edge of the belly and roll the belly around it. Tie with kitchen string to form a rolled roast. Cover and leave to marinate in the refrigerator for at least 24 hours, or up to 2 days.
Step 6Preheat the oven to 120°C. Pour a cup of hot water into a small roasting tin and put in the base of the oven (this will create steam as the porchetta cooks).
Step 7Put the porchetta in a roasting tin and cook for 5 hours, turning occasionally.
Step 8Remove the water in the roasting tin and turn up the heat to 250°C. Keep turning and basting the porchetta in the pan juices until the skin is crisp all over, about 15 minutes.
Step 9Remove from the oven and leave to rest for ten minutes, then slice and serve.
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