STUFFED PORCHETTA
This classic Italian dish of rolled pork belly is stuffed with a deliciously herby, fruity stuffing and has crisp and crunchy crackling
Provided by Rosie Birkett
Categories Dinner, Lunch, Main course, Supper
Time 3h35m
Number Of Ingredients 19
Steps:
- Score the pork belly skin with a sharp knife in a cross pattern. Score down to just before where the skin meets the fat, rather than the fat itself. Bring a large saucepan of water to a simmer and add the bicarbonate of soda. Lower the pork into the water, poach gently for 5 mins, then remove it from the water and leave to cool to room temperature.
- Meanwhile, toast the fennel seeds and chilli flakes in a dry frying pan over a high heat for 1-2 mins, then tip into a bowl and leave to cool. Grind the spices in a spice grinder or with a pestle and mortar, then mix with 1 tbsp fine sea salt.
- Once the pork has cooled, turn it skin-side down and pierce the underside of the meat all over with a knife. Rub the meat with the spiced salt rub, cover and put it in the fridge for at least 8 hrs or overnight. Can be prepared 24 hours ahead.
- The next day, make your stuffing. Heat the olive oil in a non-stick frying pan and add the onion and fennel. Season and cook gently over a low heat for 10 mins. Add the coriander seeds and garlic, and cook for another 2 mins, then add the mince. Cook for 8-10 mins until the mince is browned. Set aside and leave to cool.
- Transfer the mince and onion mix to a bowl and add the sourdough, pine nuts, orange zest, apricots, herbs, lemon juice and nutmeg. Season well, then mix together thoroughly with your hands. Add the egg and mix again.
- Lie the pork belly on a board, skin-side down. Form the stuffing into a sausage shape running all the way down the middle of the belly. Wrap the sides of the belly around the stuffing and tie with butcher's string. Place seam-side down in a roasting tin, uncovered, and chill for at least 2 hrs, preferably overnight. You want the skin to dry out completely so that it crisps up when you roast it.
- To cook the pork, remove it from the fridge and leave it for at least 1 hr to come to room temperature before you cook it. Heat oven to 180C/160C fan/ gas 4 and cook the pork for about 2 hrs, turning the tin every 30 mins or so. After 2 hrs, turn the heat up to 220C/ 200C fan/gas 7 and cook for another 20 mins. When the pork is done, a thermometer pushed into its centre should read 77C. If the skin looks in danger of burning, cover it with foil - but only do this once it has crackled.
- Once the pork has cooked, remove from the oven and leave to rest for 30 mins. When you're ready to carve, put the pork on a big chopping board. Using a sharp knife, slice the meat into rounds.
Nutrition Facts : Calories 480 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 3.3 milligram of sodium
FESTIVE PORCHETTA
Try serving Tom Kerridge's porchetta on Boxing Day. Seasoned with a festive spice mix, it also works as an alternative to turkey on Christmas Day
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 2h50m
Yield Serves 8-10
Number Of Ingredients 8
Steps:
- To make the spice mix, toast the star anise and peppercorns in a frying pan until fragrant, then grind to a powder with 1 tbsp flaky sea salt using a pestle and mortar. Tip into a bowl and mix through the zest, bay leaves, stock cube and breadcrumbs, then set aside.
- Lay the belly skin-side down on a board with a longer edge facing you, and cut 8-10 deep slashes in the flesh. Massage the spice mix into the flesh, getting deep into the cuts. Roll the belly tightly to form a roulade-style joint, then tie evenly with butchers' string. Set aside until ready to cook. Can be prepared up to one day ahead and chilled.
- Heat the oven to 240C/220C fan/gas 9. Lay the pork on a shallow roasting tray, rub the oil over the skin and season with salt. Roast for 20 mins, then turn the oven down to 180C/160C fan/gas 6 and roast for another 1 hr 40 mins, basting with the fat in the pan a few times. If the crackling hasn't crackled by this point, turn the oven back up to 240C/220C fan/gas 9 and check every few minutes until crackled. Rest for 30 mins, then use a serrated knife to carve into thick slices.
Nutrition Facts : Calories 594 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 0.2 grams fiber, Protein 0.2 grams protein, Sodium 2.2 milligram of sodium
More about "christmas porchetta recipes"
HOW TO MAKE THE BEST ITALIAN PORCHETTA (TRADITIONAL ITALIAN …
From youtube.com
Author The Taste EditViews 16K
PORCHETTA RECIPE | JAMIE OLIVER CHRISTMAS DINNER PARTY IDEAS
From jamieoliver.com
Servings 16-20Total Time 5 hrs 30 minsCategory Lunch & Dinner RecipesCalories 725 per serving
CHRISTMAS PORCHETTA | THE SPLENDID TABLE
From splendidtable.org
GENNARO CONTALDO'S PORCHETTA | PORK, CHICKEN LIVER, …
From citalia.com
STUFFED PORCHETTA | PORK RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
CHRISTMAS RECIPE: PORTENO'S CHRISTMAS PORCHETTA
From goodfood.com.au
PORCHETTA (AUTHENTIC ITALIAN PORK ROAST) - CHRISTINA'S CUCINA
From christinascucina.com
INCREDIBLE PORCHETTA RECIPE - ITALIAN CHRISTMAS - KATIE PIX
From katiepix.com
PORCHETTA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
CHRISTMAS PORCHETTA RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ItalianCategory Main CourseServings 8-12
SPICY CITRUS-AND-HERB PORCHETTA WITH ROASTED LEMON “CHRISTMAS” …
From latimes.com
CHRISTMAS ROAST PORK RECIPE - BBC FOOD
From bbc.co.uk
CHRISTMAS RECIPE: PORTENO'S CHRISTMAS PORCHETTA RECIPE - GOOD …
From nnoil.com
THE ROAST OF CHRISTMAS FUTURE - PORCHETTA RECIPE
From youtube.com
BEST CHRISTMAS PORCHETTA (BUSHCRAFT) - YOUTUBE
From youtube.com
CHRISTMAS PORCHETTA RECIPE WITH BLACK GARLIC STUFFING - YOUTUBE
From youtube.com
CHRISTMAS MENU: ROAST PORCHETTA RECIPE - DAVID JONES
From davidjones.com
GENNARO CONTALDO’S CHRISTMAS PORCHETTA RECIPE | CITALIA
From youtube.com
You'll also love