Feeds 6 - 10
Ingredients
3 kg Rolled Porchetta
Salt
Slaw
1/4 head Red Cabbage
2 Carrots
3 Radishes
2 Spring Onions or 1/4 Red Onion
Apple Cider Vinegar
EVOO
Dijon Mustard
S+P
Method
Preheat your BBQ or oven to 150°c.
I buy my Porchetta pre rolled, scored and seasoned from the butcher. But if you're rolling it yourself, you want to use a loin piece for the centre and belly to wrap around, I actually prefer using just the belly because you take away any chances of overcooking the loin. Season inside with salt, coarsely ground pepper and a few bay leaves. Make sure you score the skin before you tie it off.
Before cooking always salt the skin, you can leave it over night, for a few hours or however long you have, then use a paper towel to remove all the excess moisture, this will give you a crispier crackle. You can even go the extra step of pouring some boiling water over it about 1 hour before you want to start cooking, let it dry off completely and then rub some oil and salt.
If you have a rotisserie, thread the roll onto the rod and put it in your BBQ or oven. You can also use a roasting tray, just make sure it has a rack to keep the Porchetta elevated.
You want to cook the pork low and slow, 1 hr for every kilo at 150°c -180°c.
In the final half an hour I salt the Porchetta as its spinning and turn up the heat, this will give you that bubbly crackle!
I know the professionals always say to let your meat rest for half the amount of time it cooked for etc but i like my meat still warm, I let it rest for about 10 minutes, which gives you enough time to get your sides ready, like my simple coleslaw.
Using a mandolin finely shave your cabbage, if yours has a julienne setting cut your carrots and radishes and add them all to a bowl.
Finely slice your spring onions or if you're using an onion you can use the mandolin again, then add them to the bowl too.
To make the dressing I find it easiest to make it a jar.
Add a the oil, vinegar, 1/2 to 1 tsp of Dijon mustard, S + P. Close up the jar and give it a shake, then pour it over and mix the slaw till coated.
My Tip: If you're wanting to make the slaw ahead of time just drizzle a little olive oil and mix it through, this will stop your veg from drying out or browning.
I also like to serve the Porchetta with my Salt + Vinegar roast potatoes which you can find my recipe for here.
You can use any white vinegar, I used ACV as this slaw was served with pork. Apple + Pork - you know. Try cutting some apple into the slaw too.
Enjoy x
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