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Porchetta
Porchetta
0 Likes
Total Time:
5 hours 30 minutes
Porchetta: A show-stopping feast or party favorite with crispy skin and juicy pork, perfect for sharing and dunking in gravy.
Ingredients:
  • 1 x 5 kg higher-welfare pork loin with belly attached, skin on (ask your butcher to remove the bones and butterfly open the loin meat)
  • 4 red onions
  • 15 slices of higher-welfare smoked pancetta
  • olive oil
  • 50 g unsalted butter
  • 1 tablespoon fennel seeds
  • 400 g free-range chicken livers cleaned, trimmed
  • 1 bunch of fresh sage (30g)
  • 1 bunch of fresh rosemary (30g)
  • ½ a bottle of white wine
  • 200 g mixed dried apricots cranberries, raisins, sultanas
  • 50 g pine nuts
  • 100 g Parmesan cheese
  • 200 g stale breadcrumbs
  • 125 ml Vin Santo
  • 8 carrots
  • 2 heaped tablespoons plain flour
  • 500 ml organic chicken stock
Instructions:
  • Remove meat from the fridge and let it come to room temperature. For the stuffing, peel and finely chop onions, slice pancetta, and place in a large frying pan with 6 tablespoons of oil, butter, and fennel seeds over medium-high heat. Cook for 5 minutes, stirring regularly. Meanwhile, finely chop chicken livers and herb leaves. Stir livers into the pan, followed by herbs and 50ml of wine. Add dried fruit and pine nuts, cook and stir for 5 minutes, then let cool. Grate Parmesan over the mixture. Toast breadcrumbs and mix into the stuffing. Place pork loin on a board, season with salt and pepper, and massage half of the Vin Santo into the meat. Spread stuffing over the pork, pour remaining Vin Santo, roll up the pork, and tie with string. Score the skin, season, and rub with oil. Preheat oven to 240ºC/475ºF/gas 9, place carrots in a roasting tray, add porchetta on top, pour in water and remaining wine. Roast for 30 minutes, then reduce temperature to 180ºC/350ºF/gas 4 and cook for 4 to 5 hours. Rest porchetta for 30 minutes. Skim fat from the tray, stir in flour, add stock, and simmer for desired consistency of gravy. Strain gravy and season. Carve porchetta and serve. Enjoy!

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