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Tuscan-style porchetta with fennel and apple salad
Tuscan-style porchetta with fennel and apple salad
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Prep Time:
20 minutes
Cook Time:
360 minutes
Total Time:
380 minutes
Try this delicious roast pork and apple salad by Curtis Stone for a festive or Sunday meal.
Ingredients:
  • 2kg boneless pork leg roast easy carve
  • 2 fennel bulbs, bulbs and tops separated
  • 4 sprigs rosemary, leaves only
  • 4 cloves garlic, peeled
  • 1 tsp freshly ground black pepper
  • 1 tsp fennel seeds, ground
  • 1 tsp dried chilli flakes
  • 54.60 gm olive oil
  • Zest of 1 lemon
  • 42.00 gm fresh lemon juice
  • 56.88 gm extra virgin olive oil
  • 2 Granny Smith apples
  • 20.00 ml fresh chives, chopped
  • 20.00 ml fresh parsley, chopped
Instructions:
  • Preheat your oven to 150C (130C fan) and place the rack in the center. Remove the elastic ties from the pork leg and butterfly it to create a 3cm thick, flat piece of meat. Score the meat with a 2mm deep criss-cross pattern. Turn the meat over to reveal the skin side and score it with a criss-cross pattern, being careful not to cut through to the meat. Finally, flip it back to the meat side facing up.
  • 1. Separate the fennel fronds from the stems, keeping them separate. In a food processor, blitz together the fennel fronds (about 20g), fresh rosemary, garlic, black pepper, fennel seed, chilli flakes, 2 tablespoons of olive oil, and 1 tablespoon of sea salt until finely chopped. Spread the mixture over the meat and tightly roll it up, securing it with kitchen string. Drizzle the outside with the remaining 1 tablespoon of olive oil and sprinkle with 1 tablespoon of salt. Place the reserved fennel stems and wine on a baking tray, then position the rolled pork on top.
  • Roast the pork at 160°C (140°C fan) for 2 1/2 hours until a meat thermometer inserted into the centre reads 60°C. Increase the oven temperature to 240°C (220°C fan) and roast for another 35 minutes until the internal temperature reaches 70°C. Rest the pork for at least 15 minutes before serving.
  • Prepare the fennel and apple salad: In a large bowl, mix lemon zest and juice, then whisk in olive oil slowly. Season the dressing with salt and pepper. Slice fennel bulbs thinly after removing cores. Peel and core the apple, then slice thinly. Combine sliced fennel and apple with chives, parsley, and dressing. Season with salt and pepper to taste.
  • Slice the pork into thick 2cm pieces and enjoy alongside the refreshing fennel and apple salad.

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