Porchetta
You can serve this cold on rolls, or hot out of the oven
Makes enough for: 6 people
Ingredients
- 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
Method
- 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