Porchetta alla romana
( SERVES 8 )
In Italy when you spot a white van sporting the sign “Porchetta”, you know you’re about to experience one of the greatest pork delicacies of all time. Crispy skinned, with fragrant melt-in-the-mouth flesh, this iconic dish is really easy to recreate at home.
|1½ kgs||Pork belly, skin on, boneless|
|1 Tbsp||Rosemary, fresh, finely chopped|
|2 Tbsp||Sage leaves, fresh, finely chopped|
|¼ cup||Oregano leaves, fresh, finely chopped|
|1 tsp||Fennel seeds, crushed or ground|
|3||Garlic cloves, crushed|
|1||Lemon, grated zest only|
|1 serving||Black pepper, to taste|
|1 Tbsp||Olive oil|
|600 g||Pork fillet|
|1 handful||Rosemary sprigs, for baking|
|1 cup||Water, for baking|
|1||Lemon, juice only|
- Place pork belly skin-side down on a clean work surface. Sprinkle with 1 teaspoon of the salt, reserving the rest for the fillet and the outside.
- Combine the rosemary, sage, oregano, fennel seeds, garlic, lemon zest, pepper and oil to make a paste. Spread over the meat side of the pork belly. Place the pork fillet along the long edge nearest you, season with salt and roll up to fully enclose. Secure with butchers’ string and season the outside. If time allows, cover and chill for up to 24 hours to allow the herb flavours to infuse.
- Preheat oven to 150°C fanbake. Arrange a bed of rosemary sprigs in the base of a roasting dish and place the pork on top, joined edge down. Pour a cup of water around the pork and bake uncovered for 2½ hours. The pork can cooked ahead to this point then stored in the fridge for up to 2 days. Bring back to room temperature before the final cooking.
- To finish cooking, brush pork skin with lemon juice, increase oven heat to 220°C fanbake and bake until pork skin is crackling (about 25 minutes). Allow to stand for 10 minutes before carving into thick slices.
See more of Annabel's traditional solstice feast recipes: