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Beautiful stuffed porchetta
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Total Time:
4 hours 15 minutes
Impress your guests with this crowd-pleasing Sunday roast featuring crispy crackling and flavorful fennel liver stuffing. Perfect for gatherings or a DIY party centerpiece with buns, slaw, and condiments.
Ingredients:
  • 1 x 5 kg higher-welfare pork loin with belly attached skin on (ask your butcher to remove the bones, butterfly open the loin meat and score the skin vertically at ½cm intervals)
  • 3 eating apples
  • 4 carrots
  • 2 red onions
  • 2 heaped tablespoons plain flour
  • 500 ml quality organic chicken stock
  • 4 large red onions
  • 1 bunch of fresh sage (30g)
  • olive oil
  • 1 knob of unsalted butter
  • 75 g pine nuts
  • 1 heaped teaspoon fennel seeds
  • 75 g raisins
  • 250 ml Vin Santo
  • 170 g sourdough bread
  • 1 clove of garlic
  • 2 sprigs of fresh rosemary
  • 150 g free-range chicken or higher-welfare pork livers cleaned
  • 1 lemon
  • 8 fresh oysters from sustainable sources
  • 30 g Parmesan cheese
Instructions:
  • Lay the pork loin skin-side down on a board and season generously with sea salt and black pepper. In a pan over medium-low heat, sauté onions, sage, pine nuts, fennel seeds, salt, and pepper until soft and golden, about 25-30 minutes. Meanwhile, soak raisins in Vin Santo. Toast sourdough until golden, rub with garlic, chop rosemary, and mix everything, including chopped livers, in the pan. Let the mixture cool, then stuff the pork with it. Press opened oysters into the filling, drizzle with juices, and grate Parmesan on top. Roll up the pork and tie with string. Season, rub with oil, and roast at 220ºC/425ºF for 30-40 minutes until skin is crackled. Add halved apples, carrots, and quartered onions underneath, reduce heat to 180ºC/350ºF, and cook for 4-5 hours until tender, basting occasionally. Let it rest. Make gravy with drippings, flour, and stock. Carve porchetta and serve with gravy.

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