Facebook Instagram Envelope

26/12/2024

Christmas Porchetta

IMG_4621
Crispy pork belly rolled with an aromatic seasoning is beautiful served ‘a familigia’ style.

Serves:

4-6

Prep Time: 20 minutes (plus refrigeration overnight)

Cooking Time: 3 hours

Download Recipe PDF

Ingredients

  • 1.2 kg piece pork loin with belly attached, skin on
  • sea salt and pepper, to taste
  • 1 tablespoon toasted fennel seeds
  • 4 cloves garlic, crushed
  • Grated rind and juice 1 orange
  • 1/2 bunch basil
  • extra virgin olive oil, as needed
  • 1 large zucchini
  • 1 large roast capsicum, skinned
  • 80g wild rocket
  • 1/2 cup black Kalamata olives
  • Home made pesto or salsa verde, for serving

Method

  • Place pork skin side down on a board, drizzle with orange juice and sprinkle with 1 teaspoon salt, garlic, fennel, orange rind and half the basil leaves. Roll up lengthwise and truss with string.
  • Score the skin in between the string and season with salt. Refrigerate uncovered overnight.
  • Bring to room temperature before cooking. Rub 2 teaspoons oil into the skin and sprinkle with a little more salt. Place on a rack in a roasting dish and add 1 cup water underneath the rack.
  • Roast at 170°C for 2 1/2 hours, then increase temperature to 220°C and roast further 15-20 minutes until crackling is crisp. Turn off the oven and allow porchetta to rest in the oven for 15 minutes before carving.
  • Meanwhile, cut zucchini lengthwise into long thin slices. Drizzle with oil, season and chargrill on both sides until just tender.
  • Tear capsicum into strips. Chop half the remaining basil, combine with capsicum and dress with olive oil and salt.
  • To serve, toss rocket with a little oil and arrange on a large platter with zucchini slices, capsicum and olives. Slice porchetta and arrange in the centre. Garnish with remaining basil and serve with pesto.

Tips

  • Porchetta can be served hot or at room temperature.
  • STYLING Arrange salad vegetables around the edge of a large platter and overlap thin slices of porchetta down the centre.
  • DRINK Sangiovese

Recipes

New Recipes

Scorched Peanut Cake

There is only one thing that rivals my husband's love for me, and that is his love of scorched peanuts,…

Share On:

You may also like

  • Cakes ·

Scorched Peanut Cake

There is only one thing that rivals my husband's love for me, and that is his love of scorched peanuts, which is why I created this cake in celebration of his birthday!
  • Main Courses ·

Ginger Apricot Chicken

I recently revisited this retro recipe, 1970s Apricot Chicken, refreshing it with spicy ginger and chilli, toasty almonds and fresh coriander to bring it into this Century and it is still as easy as ever!