Mid Week Meal: Porchetta, Fagiolo All’Olio and Salsa Verde
This is slow cooked pork perfection the Italian way - Porchetta
To our mind, Pork and Autumn go hand in hand- when the season perfectly suits a slower style of cooking.
This is slow cooked pork perfection the Italian way – Porchetta. Boned, rolled and stuffed pork shoulder – slow roasted until it melts and begs to be served with roast seasonal veg, apple sauce, piquant mustard or fluffy white rolls.
Here we’ve gone full Tuscan and served it alongside Fagiolo All’Olio and a sharp Salsa Verde to cut through the rich and delicious pork fat.
4KG approx. large rectangular piece of boned-out Pork Belly, skin on large glass dry White Wine
1 fat bulb Garlic
2 tsp Dried Chilli Flakes, 20g fresh Rosemary
20g fresh Thyme, 30g fresh Flat leaf Parsley
2 tbsp Fennel Seeds, 30g Rock Salt
4 cracks of Black Pepper zest of 1 Lemon
50ml Olive Oil
Roughly chop the herbs and garlic and add to a food processor with the chilli, fennel seeds, salt, pepper and zest. Blitz it a couple of times and then slowly add in the olive oil whilst you are blending to make a thick, heady, green paste (you may not need all the oil). Set this to one side as you prepare the pork.
Place the belly onto a chopping board skin side up and with a very sharp knife, scalpel or craft knife, run it across the skin in a criss-cross diamond pattern.
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.
500g Dried Cannellini Beans
20 leaves Sage
8 cloves Garlic
100ml Olive Oil
Soak the beans overnight and then boil them in plenty of well salted water until the skins are wrinkled and the beans are silky and soft. Drain them and reserve some of the cooking liquid. Meanwhile, in a large, heavy-bottomed pan pour in the oil. Finely chop the garlic and add to the pan whilst cold then put over a low heat and gently warm without letting the garlic take too much colour. Finely chop the sage and add to the garlic and oil and stir through for a couple of minutes until it is fragrant. Now add the cooked beans to the pan and stir to combine. Add a little of the bean cooking liquid to loosen the beans so they are well coated in the garlicky oil. They should be similar in consistency to baked beans. Season well with salt and pepper and a little twist of lemon at the end to brighten the flavour.
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
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.
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