Tuscan Roast Pork
“A classic Tuscan dish that is enjoyed for all Festivals and Holidays or even just a dinner part with Family and Friends”
2.5 Kg of Pork Loin with belly still on and Deboned (ask your local butcher)
2 cloves of garlic
1 small bunch of flat leaf parsley
1 bunch of Sage
Extra Virgin Olive Oil
Salt and Pepper
This recipe is best if the Pork is Pre paired the night before. For the herb rub, in a mortar and Pestle, crush and bash your garlic and fennel seeds, with a touch of olive oil and salt, then add your parsley and chopped sage to make a paste. Add more salt and pepper to taste.
On the inside of your Porchetta, season with salt and pepper, rub and massage your herb mixture into the meat. Roll your Pork Loin and belly up and tie with kitchen string to make a nice rolled roast.
With a sharp knife score your meat with every centimeter along the Porchetta, this will help with the crackling of the skin. Leave your Porchetta in the fridge uncovered over night. This will dry out the skin and make for the perfect crackling.
The next day, take your Porchetta out of the fridge and bring to room Temp. Heat your oven to 180c, once the oven is hot, season your pork with good sea salt a touch of olive oil and roast for about 4hrs. Once your Porchetta is golden and cooked, rest for 15 – 20min before seving with your fav salads or Vegetables. It is also amazing the next day in a Panini.