PORCHETTA
Rolled, Herb Stuffed Pork
Porchetta is popular all over Italy but it is very closely associated with Ariccia, a small town just south of Rome. Pork belly is stuffed and roasted to produce a crisp salty skin and tender meat inside. You could include the pork livers and kidneys in the stuffing if available, but this version keeps things a bit lighter. Commonly sold as street food, porchetta can be served as a panino, a luscious main course and, once refrigerated, can be cut thinly and enjoyed as an antipasto. It also makes a great topping for a pizza bianca, transforming it into something very special. This particular version is made from a boned pork belly. I like to keep the loin attached so you get a balance of meaty goodness and rich delicious fat from the belly. For special occasions I’ve been known to make this with a whole suckling pig – it’s a lot more work but a fantastic way to feed a large crowd.
Serves 12
Ingredients
100 g crustless sourdough (see page 24), cut into small pieces
1 small clove garlic, roughly chopped
Pinch of ground cloves
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground star anise
2 tablespoons chopped sage
1 tablespoon chopped rosemary
4 tablespoons chopped flat-leaf parsley
4 tablespoons grated Parmigiano
Sea salt and cracked black pepper
2 kg boned pork belly, preferably with loin attached
1½ tablespoons olive oil
Method
Place the bread, garlic, spices, herbs and Parmigiano in a food processor and process until well combined and the mixture clings together when pinched. Season with salt and pepper, then keep in the fridge until needed.
Lay the pork belly, skin-side down, on a chopping board. From one end, remove the meat from the skin to about halfway. Season the meat with salt and pepper and spread evenly with the bread mixture. Roll up the pork into a log, then fold over the skin to cover, so the skin is not rolled into the centre of the porchetta.
Tie kitchen string around the pork at regular intervals to secure it firmly so the meat holds its shape during cooking. Season the pork skin with salt and leave uncovered in the fridge for 24 hours to dry out the skin.
Preheat the oven to 180°C (fan-forced).
Place the pork on a wire rack in a roasting tin, seam-side down, and drizzle with the olive oil. Roast for 2–2½ hours or until the skin has a good crackle and the meat is soft and tender.
Remove from the oven and rest for 15 minutes before carving.
