Next time I make this porchetta, and there will be a next time, I will try and get a longer cut of shoulder. This one was very squat and not well butchered. But the taste was sublime and took me right back to Italy.
Last month a friend of mine was here from overseas. Her time in Somerset West was extremely limited and she asked if we could meet one morning. I knew upfront it would be together with another person. This is not someone I particularly want to spend my time with. But, I wanted to see my friend and this was more important to me. The day before we were meeting she asked if we could make it in the afternoon. I already had plans so changed them so I could spend as much time with her as possible. I arrived at the coffee shop to see Ms X was already there with my friend. As I sat down she turned her back to me. And she made it very clear that the plans had been changed because the morning did not suit her!
Whenever I started speaking she was sure to interrupt. She did not let me finish anything I was saying. And when she spoke it was with her I know all attitude. What was even more interesting was that she would ask a question, and before my friend could answer, she was telling a story about her question. It reminded me why I stopped being friends with another person in the first place. And confirmed why I really do not like her. There is not one nice thing I can say about her after more than 19 years of knowing her. And that really is not like me, as I always look for the silver lining. And the silver lining here was seeing my friend, her kids and her wonderful husband. However, next time I will make sure I see her alone – or with another group of people.
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- 15 mls olive oil
- 1 large onion, peeled and finely chopped
- 1 fennel bulb, finely chopped
- 3 garlic cloves, crushed
- 30 mls rosemary leaves, picked and finely chopped
- 2 bay leaves, thinly sliced
- 5 mls fennel seeds
- Pinch of ground cloves
- 1.2 kg pork shoulder, boned and butterflied
- Salt and freshly ground black pepper to season
- Fresh rocket leaves for garnish
- Place the oil into a large frying pan and heat over a medium temperature
- Sauté the onion until soft, and then add the fennel
- Once soft add the garlic, rosemary, bay, fennel seeds and ground cloves
- Cook until you can smell the spices
- Set aside to cool while you preheat the oven to 170° Celsius
- Place the pork onto a cutting board and season the flesh
- Spread the onion mixture on the inside and roll up as tightly as possible
- Tie with butcher's string and season the fat with a generous amount of salt
- Tightly wrap the pork in tin foil and place into a roasting tin
- Bake in the oven for 3 hours, remove from the oven and remove the foil
- Place back into the roasting dish and return to the oven for 30 minutes
- Remove from the oven and allow to rest before slicing
- Serve on a bed of rocket