This gorgeous Tuscan dish is full of autumnal flavours. The pork is slow-roasted in a mixed-herb crust, making it fragrant and fall-off-the-fork tender. Serve it with crunchy, oven-roasted potatoes which can be cooked at the same time as the pork.
To make the porchetta::
Preheat the oven to 400/200/Gas 6.
Score the pork fat and remove any excess with a craft knife as this will help with the cracking. Crush the garlic in a large pestle and mortar with a good pinch of sea salt, add the fennel seeds and sage and bruise.
Transfer to a bowl, and add the rosemary, chilli flakes, lemon zest, capers, olive oil, a grinding of black pepper and mix. Lay the pork on a board skin side up, smear the herb and caper mix over pork and roll lengthways.
To roll the pork, start in the middle and tie very tightly with one piece of string, continue to make 2 more ties on either side. Cut the carrot and onion into quarters, place in a roasting tin and put the pork on top. The carrot and onion will act as a trivet and stop the pork sticking to the tin. Roast for 20 minutes. Reduce the oven temperature to 300/150/Gas 2, add 250ml of water and cook for 2 hrs. Remove the pork from the oven and set aside in a warm place to rest.
Heat the roasting tin on the hob and scrape any caramelised pieces and pour the cooking juices into a jug. Cut the pork into 4 pieces and serve with rosemary roasted potatoes and the pork juices.
To make the potatoes::
Start to cook around 40 minutes before the end of the pork’s cooking time.
Place the peeled and chopped potatoes in a pan, add a pinch of salt and cover with water. Bring to the boil and simmer for 8 minutes. Pour into a colander, drain and shake until the potatoes are ‘fluffy’. Heat the oil in a roasting tin, then carefully add the potatoes, season with sea salt and add the rosemary. Allow the potatoes to colour a little then shake. Place in a pre-heated oven 400/200/Gas 6 for approx 30 minutes until crisp.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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