What a lovely afternoon/evening! The sun is shining, it’s quite warm (well, compared to the weather we’ve been having lately!) and the birds are chirping! Perfect for a spot of boxing in the park!
A promised, here is the recipe for the porchetta I made on Sunday (the day of the pig party!). Basically it is a pork belly, rubbed with spices on the inside and stuffed with a pork tenderloin. My butcher kindly gave me extra pork rind to completely enclose the meat, but in the end I didn’t use it as I wanted the juices and fat to seep out and into the veg in the bottom of the pan. I laid the pork on a bed of fennel bulbs which had been quartered and parsnips which were cut into chunky sticks. Feel free to omit or change the veg (I haven’t included them in the recipe).
“Porchetta” Style Roast Pork (serves 6-8)
2kg pork belly with skin which has been scored
500g pork tenderloin
1 bay leaf
4 large garlic cloves
3 tbsp fennel seeds
1/2 tbsp cumin seeds
1 tbsp juniper berries
1 tbsp dried sage
2 sprigs fresh rosemary, needles only (discard woody stems)
1 tbsp coarse sea salt crystals
1 tsp black pepper corns
1 tbsp red chilli flakes (less for milder heat)
A drizzle of EVOO
Preheat oven to 200C.
Put all ingredients except pork, EVOO and Himalayan salt into a food processor and blitz until it is finely ground and forms a dry-ish paste.
Season the tenderloin with Himalayan salt. Set aside.
Rub the meat side of the pork belly with the seasoning paste, making sure you go right to the edges.
Place the tenderloin on top of the pork belly, tuck in any edges and roll up. Tie the joint with string in several places to keep everything together.
Place in a roasting pan, with or without veg of your choice.
Place in the oven for 40 mins.
After 40 mins, turn the oven down to 150 and cook for a further 2 hours.
After 2 hours, turn the heat back up to 200C and cook for a further 20-30 mins to really crisp up the crackling.
Remove from oven, cover loosely with foil and allow to rest for 10 mins before carving and serving.