https://www.lifestylefood.com.au/recipes/4793/porchetta-with-rosemaryroasted-potatoes

LifestyleFOOD.com.au

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.

Ingredients

  • For the porchetta:

  • 1 kg piece of boneless pork belly

  • 2-3 garlic cloves

  • Pinch sea salt

  • 3 tsp fennel seeds

  • ½ bunch sage leaves, picked and roughly chopped

  • 2 sprigs rosemary, picked and chopped

  • Pinch chilli flakes

  • ½ zest of a lemon

  • 50g capers, rinsed and roughly chopped

  • 1 tbsp olive oil

  • Ground black pepper

  • 1 carrot

  • 1 onion

  • 125ml water

  • For the potatoes:

  • 800g Desiree potatoes, peeled and cut into approx 3-4cm pieces

  • 4 tbsp olive oil

  • 2 sprigs rosemary, picked

  • Pinch salt

Method

  • To make the porchetta::

  • 1.

    Preheat the oven to 400/200/Gas 6.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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::

  • 1.

    Start to cook around 40 minutes before the end of the pork’s cooking time.

  • 2.

    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 information

Nutritional analysis per serving (4 servings)

  • Energy 1643kj
  • Fat Total 150g
  • Saturated Fat 51g
  • Protein 29g
  • Carbohydrate 45g
  • Sugar 4g
  • Sodium 504mg

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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