Porchetta / Heritage Meat

Traditionally Porchetta utilises the whole loin and belly, skin on, beautifully butchered to lay as a large flat piece to which the other ingredients are added. The meat is then rolled and tied, ready for cooking.

One key ingredient traditionally  is Fennel Pollen. This is an incredible ingredient, with a flavour profile that is quite unique. However, it is practically impossible to source in New Zealand. For the purposes of the recipe I’ve used whole fennel seed and ground fennel. They are an adequate replacement, but certainly not the same. PLEASE let me know is you are aware where I can source fennel pollen!

A whole Porchetta, utilising both the loin and belly is quite a big piece of meat, as you’ll note from the recipe. It is a beautiful dish for a dinner party or special occasion with a number of guests. A ‘mini’ version can be created by utilising either the loin or the belly, both skin on (the beautifully ‘crackled’ skin is a key feature), rolled and tied in a similar fashion.

As mentioned, the recipe below will take you through the steps. However, it is also a cut we often have in store, or if you know you have an event coming up where a porchetta fits the bill, give us a ring and we will create one for you with pleasure!

 

Ingredients

• 3 ½ kg porchetta roast fresh, with skin (up to 10 lbs)
• 3 Tbsp sea salt
• 100 g dry fennel
• 100g dry fennel seeds
• 3 cloves garlic fresh, finely chopped
• 2 tsp black pepper freshly ground
• Two handfuls of pinenuts
• 5 Tbsp rosemary fresh (use less if using dried rosemary)
• 4 Tbsp good quality olive oil

 

Method

1.                       Preheat the oven to 200˚C

2.                       Open the piece of pork, skin side down.

3.                       Sprinkle generously with about 2 tablespoonfuls of salt, then work the salt into the pork.

4.                       Next, add the rosemary, dry fennel, fennel seed and crushed garlic. I use fresh rosemary as I have a bush in my garden. Whether you use dry or fresh, rub it and crush it between your fingers to release the flavour and/or oil. Rub the garlic over the porchetta.

5.                       Sprinkle the pinenuts across the surface.

6.                       Roll the pork belly tightly, but as you roll it, sprinkle some salt onto the unseasoned pork. Continue rolling until you reach the end.

7.                       Keeping the seam side down, start tying the pork. Another pair of hands will make this part immensely easier. There's no need for fancy ties or sailors' knots, just wrap, double knot and cut, unless you prefer another method. 

8.                       Repeat every few inches. The goal is only to keep the porchetta closed, so don't tie it too tightly.

9.                       Turn the roast seam side up and add more seasonings, including the rest of the fennel pollen to the non-skin parts of the pork which are exposed (including the ends).

10.                  Place seam side down on a rack on a roasting pan or baking tray. Cover the ends with aluminium foil and secure with toothpicks.

11.                  Drizzle with olive oil and rub all over the skin with your hands. Sprinkle with more salt and rosemary.

12.                  Place in the hot oven when it comes to temperature and roast for 1 hour.

13.                  Lower the temperature to 170°C and continue to cook for about another 2 hours. Check the center of the roast when it reaches 76°C remove from the oven. Take the foil off the ends and place on top of the porchetta, and allow to rest for about 10 to 15 minutes. 

14.                  Using a sharp knife, remove one or two of the pieces of twine. Cut into slices and serve on crusty Italian rolls, or bread, Italian style!

Enjoy!