Slow-roasted Porchetta Recipe
crispy pork belly, preserved peach, strawberry, baby carrots (GF)
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Ingredients
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Porchetta
Preserved Peaches
Strawberry Salad
Baby Carrots
Method
Porchetta Preparation
- 1
Prepare the Pork Belly
Score the skin of the pork belly in a grid pattern, ensuring you do not cut into the meat. This will help the fat render and create a crispy skin.
- 2
Season the Pork
In a bowl, mix sea salt, black pepper, fennel seeds, minced garlic, and chopped rosemary. Rub this mixture all over the pork belly, making sure to get it into the scored skin. Drizzle with olive oil and rub it in.
- 3
Wrap and Marinate
Wrap the pork belly tightly in plastic wrap and refrigerate for at least 12 hours (or overnight) to allow the flavors to penetrate.
- 4
Roast the Porchetta
Preheat the oven to 150°C (300°F). Place the pork belly on a roasting rack and roast for 3-4 hours or until the internal temperature reaches 70°C (160°F). Increase the temperature to 230°C (450°F) for the last 30 minutes to crisp the skin.
Preserved Peaches Preparation
- 5
- 6
Preserve the Peaches
Blanch the peaches in boiling water for 1-2 minutes, then transfer to an ice bath. Peel, pit, and slice the peaches. Place them in sterilized jars and pour the cooled brine over them. Seal the jars and refrigerate for at least 24 hours before serving.
Strawberry Salad Preparation
- 7
Prepare the Strawberries
Wash and hull the strawberries. Cut them into halves or quarters, depending on their size.
- 8
Make the Salad
In a large bowl, combine the strawberries and arugula. Drizzle with balsamic vinegar and olive oil, then season with salt and pepper to taste. Toss gently to combine.
Baby Carrots Preparation
- 9
- 10