Mid Week Meal: Porchetta, Fagiolo All’Olio and Salsa Verde

Flip the belly and, on the flesh side, take a fork and prick it all over (do not pierce the whole way through). Now massage the stuffing all over the flesh side of the pork getting into all the nooks and crannies and take it right to the edges of the belly. Now you want to roll your pork tightly along the longest edge, like a Swiss Roll. Secure it with string at regular intervals as you go.

You should now have a tidy stuffed pork belly with the scored skin on the outside. Pop this in the fridge, uncovered, overnight. This will help draw out the moisture from the skin and aid in making some crispy crackling.

Prior to cooking you will want to remove the pork belly from the fridge to let it come to room temperature (approximately 1 hour). Meanwhile pre-heat the oven to 150oC.

Squeeze the juice from the lemon all over the skin of the pork followed by a liberal sprinkling of sea salt and then set on a rack over a roasting tin and pour the wine into the tray beneath. Roast for 3.5 hours or so until the internal temperature reads 68oC then turn up the oven to 220oC to crisp up the outside. Remove from the oven and leave to rest for 30 minutes.

Ingredients

2 cloves Garlic
large bunch Parsley small bunch Tarragon
2 tsp Capers
6 Anchovy Fillets
1 tsp Dijon
50ml Red Wine Vinegar 60ml Olive Oil
juice and zest 1 Lemon

Method

Roughly chop the parsley, tarragon and garlic and then add to a food processor with the capers, anchovies, dijon, lemon juice and zest. Blitz it all together and then add the vinegar and continue blitzing. Finally, drizzle in the olive oil until you have a good, thick sauce. Taste for seasoning.