Try your hand at Matt Moran's delicious recipe from Episode 1 of Paddock to Plate!
Place the pork, skin-side up in the sink and pour boiling water over the skin until score marks open up. Pat dry, then rub salt into skin, cover with plastic wrap and refrigerate for 5 hours.
To make the porchetta spice mix, place the fennel seeds in a small saucepan over medium-high heat and dry-roast, shaking pan occasionally, for 1 minute or until fragrant. Cool, then tip into a mortar and pestle, add remaining ingredients and grind to a paste.
Rinse the salt off the pork and pat dry with kitchen paper. Place in a roasting pan, rub porchetta spice mix all over pork shoulder and marinate for at least 1 hour. Meanwhile, preheat oven to 160°C.
Brush the pork with the melted coconut oil, then roast, basting occasionally, for 3 hours or until pork is tender and crackling forms.
Meanwhile, to make the apple sauce, simmer the apples and cider in a saucepan over medium-high heat for 15 minutes or until apple is tender, remove from heat, season to taste then process with a hand held blender to form a puree.
To make the apple slaw, stir the mayonnaise and cider in a large bowl to combine, add remaining ingredients (except apple), season to taste and toss to combine. Just before serving, shred the apple, add to the slaw and toss to combine.
Once the pork is cooked, remove from oven, cover with foil and leave to rest for 15 minutes. When rested, take the crackling off and chop in to small pieces, then carve the pork.
Spread the buttered dinner rolls with apple sauce, then top with a little apple slaw, pork and crackling.
Season to taste and serve immediately.
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