RECIPES

Porchetta

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Porchetta

Ask your butcher to butterfly the pork. This way the flavouring permeates the loin all the way through, especially if you leave it for two days to marinate in the fridge. This recipe is a great Italian alternative for a Christmas roast pork.

Ingredients

For the paste filling

For the pork

  • 3kg/6lb 8oz piece boned belly pork attached to the loin, butterflied, rind scored
  • 1.5kg/3lb 5oz roasting potatoes, thickly sliced
  • 1 onion, thickly sliced
  • 100ml/3½fl oz white wine (or cider)
  • 100ml/3½fl oz chicken stock (or water)

For the spiced apple sauce