Porchetta Recipe
Slow-Roasted Pork, Fresh Herbs, Chestnuts, Apples, Fava Beans, Saffron Potatoes
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork
Preheat your oven to 300°F (150°C). Mix together the rosemary, thyme, garlic, salt, and pepper to create a rub. Rub this mixture all over the pork loin and pork belly. Roll the pork belly around the loin and tie it tightly with butcher's twine.
- 2
Sear the Meat
In a large skillet over medium-high heat, heat olive oil. Sear the wrapped pork on all sides until browned, about 4-5 minutes per side. Remove from heat.
- 3
Prepare the Filling
In a large bowl, combine the chopped chestnuts, diced apples, and cooked fava beans. Add lemon juice and mix well.
- 4
Stuff the Pork
Carefully make a slit in the pork loin and stuff it with the chestnut-apple-fava bean mixture. Secure the opening with toothpicks if necessary.
- 5
Roast the Pork
Place the stuffed pork in a roasting pan. Surround it with the diced potatoes, sprinkle saffron threads over the potatoes, and drizzle with olive oil. Roast in the preheated oven for about 3 hours, or until the internal temperature reaches 190°F (88°C).
- 6
Rest and Serve
Once cooked, remove the pork from the oven and let it rest for 20 minutes before slicing. Serve with the saffron potatoes on the side.
