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Porchetta di davida
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Total Time:
4 hours 35 minutes
Succulent roast piglet flavor using boneless pork, perfect for large gatherings. Prep ahead for easy entertaining.
Ingredients:
  • 4-5 kg boneless higher-welfare jacket of pork, loin and belly attached
  • 50 ml vin santo or other sweet dessert wine
  • 6 large carrots
  • 200 ml white wine
  • 3 onions
  • 4 cloves of garlic
  • 200 g free-range chicken livers
  • 4 sprigs of fresh rosemary
  • 4 sprigs of fresh thyme
  • 250 g fresh breadcrumbs
  • olive oil
  • 400 g higher-welfare minced pork belly
  • 10 fresh sage leaves
  • 120 ml vin santo or other sweet dessert wine
  • 25 g pine nuts
  • 40 g sultanas
  • 3 heaped tablespoons plain flour
  • 120 ml white wine
  • 1.5 litres organic chicken stock
Instructions:
  • Preheat the oven to 220ºC/gas 7. Prepare the stuffing by sautéing onions and garlic, then add minced pork, chicken liver, herbs, sage, vin santo, pine nuts, sultanas, and soaked breadcrumbs. Season and set aside to cool. Butterfly the pork belly, season, and pack in the stuffing. Roll it up and tie securely with butcher’s string. Rub with oil, salt, and pepper. Place on a bed of sliced carrots in a roasting tin, pour over white wine, and roast at 150ºC/gas 2 for 3 hours. Rest the joint, then make the gravy by thickening pan juices with flour, wine, and chicken stock. Strain and serve with the pork. Enjoy hot or cold.

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