Porchetta is a traditional Italian all-rounder. You'll see it everywhere from street food stalls selling Porchetta rolls to Christmas day feasts, and it's no surprise why - it's delicious!
Porchetta is made by rolling a pork belly that's stuffed with a beautiful herb and spice mix. This results in tender, juicy meat with delicious crunchy crackling. A family size feast, the best part is making porchetta sandwiches on boxing day!
Ingredients: Pork Belly, fennel seeds, salt, chilli flakes, black peppercorns, garlic, fresh rosemary
Cooking instructions: The day before cooking, remove from the packaging, pat dry with a paper towel and sprinkle with salt. Leave uncovered in the fridge overnight, and pat dry/re-salt if any moisture appears. This is important for a great crackling!
On the day, preheat oven to 150C. Place porchetta on a rack inside a baking tray. Put in oven to cook for 2½ to three hours. If, after this time, the skin has not crackled, increase the heat to 200C for 15 minutes or until sufficiently crackled. To serve, remove string and cut pork into one-centimetre slices using a serrated knife.
About your cook, Harriet
I have loved cooking since a very young age. My mum is a fantastic cook, who was always trying out new dishes and introducing new food to the family. My earliest memories of cooking are helping mum in the kitchen, stirring the mixing bowl and more! Weekends were often filled with baking and experimenting in the kitchen with my mum and sisters, poring over her giant recipe binder of newspaper clippings or flicking through cookbooks to choose something new and exciting to try. When I was a teenager I was diagnosed with food intolerances, which were not very well recognised at the time, which meant it was really hard to find good substitute foods. That set me off on my own path to experiment with new dishes from different cuisines - why try to make a replacement meal when you could try something entirely new from another culture! As I travelled Europe and Asia in my 20s, I loved trying new local foods then going home and working out how to recreate the recipes. I love sharing good food with friends and family and I believe it's the ultimate way to bring people together!
As a guide:
Protein per serve = 150 - 200g
Total Weight per serve = 300 - 400g
Anything less than these weights are tagged as "LIGHT MEALS"
To help you decide on portion sizing:
|1 Adult||1 Serving|
|2 Adults||2 Servings|
|2 Adults & 2 Children under 10||3 Servings|
|2 Adults, 1 Child under 10 and 1 Older Child||3 Servings|