Bill Granger recipe: Porchetta with chilli, rosemary and shaved fennel
Sunday 02 February 2014
Short of spit-roasting a whole suckling pig, this is my favourite way of recreating the porchetta experience from Tuscan holidays. If there are leftovers, I'll make porchetta rolls the next day.
4 garlic cloves, chopped
2 red chillies, chopped
Handful flat-leaf parsley, chopped
1 tbsp light-flavoured oil
2kg boned pork loin, unrolled. Get your butcher to score the skin well
1 tbsp fennel seeds, toasted and lightly bashed
2 tbsp sea salt
1 tsp chilli flake
3 lemons, halved
For the salad
2 fennel bulbs, sliced on a mandolin
Juice 1 lemon
1 tsp white-wine vinegar
1 tsp icing sugar, plus a dusting
2 tbsp extra-virgin olive oil
Heat the oven to 220C/425F/Gas7. Mix the garlic, chilli and parsley with a drop of oil. Lay the pork skin-side down on a board and rub the oil mixture into the flesh and under the skin. Roll up to form a long roasting joint and tie with string.
Rub the outside with a little more oil then push the fennel, salt and chilli flakes into and on the skin. Place the lemon halves cut side up in a large roasting tin and sit the pork on the lemon. Cook for 30 minutes.
Reduce the heat to 180C/350F/Gas4 cook for a further 1½ hours. If you need to crisp the skin k a little more, heat the grill to hot and crisp for a few minutes – watching carefully, as the crackling will puff up and easily burn. Remove from the oven and allow to rest for 30 minutes.
To make the fennel salad, mix all of the ingredients in a big bowl. Serve with slices of the pork.
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