A real Italian culinary icon, Porchetta is a roast pork Italian-style and is utterly delicious. Succulent slices of meat, flavoured with herbs, garlic and spice with chunks of crispy crackling on the side. If time allows stuff and roll the meat up to 24 hours before cooking. Simply store in the fridge uncovered, then salt the skin and cook. Pressing the salt well into the scores the butcher has made helps the crackling to form.
- 2 tsp fennel seeds, lightly crushed
- 1 red chili, deseeded and finely chopped
- 6 cloves garlic, finely chopped
- 2 tbsp parsely, chopped
- 2 tbsp rosemary, chopped, plus a few sprigs
- 3 tsp sea salt
- 2 tbsp Filippo Berio Classico Olive Oil
- 1.7kg shoulder of pork
- 260ml white wine
- 800g tinned borlotti beans, drained and rinsed
- Preheat the oven to 160°C. Mix the fennel seed, chilli, garlic, parsley, rosemary, 1tsp salt and the olive oil together to form a paste.
- Open out the pork and spread the paste over the meat, roll back up and tie with string to secure. Thoroughly pat dry the skin and rub with the remaining salt before placing on a rack in a roasting tin. Cook in the preheated oven for 3 hours.
- Remove from the oven and increase the temperature to 210°C. Carefully pour off most of the fat from the roasting tin before adding the borlotti beans and the white wine, shaking the tin to evenly distribute.
- Cook for a further 20-25 minutes, until the crackling is golden and crisp. Cover and allow to rest in a warm place for 20 minutes, serve carved with the beans.