Cold porchetta is good on its own, but by day two the table usually wants something lighter than another plate of roast. This is the same pork, thinly sliced over warm potatoes and asparagus, with a yoghurt and Dijon dressing and pickled mustard seeds for the sharpness. It reads like a salad and eats like a proper lunch.
Serves 2.
Ingredients
Pickled mustard seeds
Skip this and use store-bought seeded mustard if you are short on time.
- 100g yellow mustard seeds
- 120ml white wine vinegar
- 100ml hot water
- 60g brown sugar
- 1 tablespoon kosher salt
- 1 bay leaf
- 6 white peppercorns
- 1 sprig dill
Salad
- Leftover porchetta, thinly sliced
- 6 to 7 fingerling potatoes, whole
- 1 bunch asparagus
- 2 sprigs dill, leaves picked
- 2 tablespoons Greek yoghurt
- 2 tablespoons whole egg mayonnaise
- 1 teaspoon Dijon mustard
- Juice of ½ lemon
- Salt and pepper
- 4 spring onions, thinly sliced
- Extra virgin olive oil
Method
For the pickled mustard seeds
- Place all ingredients in a sterilised jar, topping up with hot water until everything is covered.
- Rest for a minimum of 2 hours. Keeps in the fridge for 2 weeks or more.
For the salad
- Bring a pot of salted water to the boil. Add the potatoes. Two minutes before the potatoes are done, add the asparagus. Drain both and run under cold water. Slice the asparagus.
- In a mixing bowl, combine the dill, yoghurt, mayonnaise, Dijon mustard, lemon juice, salt, pepper and a drizzle of olive oil. Cut the cooled potatoes in half and toss through the dressing.
- To plate, layer the asparagus, dressed potatoes and sliced porchetta. Top with pickled mustard seeds, dill, flaky salt and a drizzle of olive oil.
How long does leftover porchetta keep?
Three to four days in the fridge once cooled, wrapped tightly or in an airtight container. Keep it in one piece rather than slicing the lot, because a whole piece dries out far more slowly. Slice what you need as you go. It freezes for up to three months, though the crackling will not survive it, so eat the crackling on the day and freeze the meat.
Should I serve the porchetta cold or warm?
Cold, for this one. Take it out of the fridge about twenty minutes before you plate up so it is not fridge-cold, and slice it as thinly as you can. The warm potatoes do the work of taking the chill off. If you do want it warm, a few minutes in a hot dry pan crisps the edges, but do not microwave it.
Can I make this with leftover ham instead?
Yes. Sliced ham works with the same dressing and the same mustard seeds, and so does cold roast pork. If you are shopping for it rather than using leftovers, our Sliced Seasoned Porchetta is made in our Richmond kitchen from free range pork shoulder with our porchetta rub, and it is already sliced thin.
Do I have to pickle the mustard seeds?
No. A good seeded mustard does the same job. If you want something with more going on, our Organic Mustard Pickle is made in our kitchen with cauliflower, cucumber, zucchini, celery and onion in a cider vinegar and mustard base, and it cuts through cold pork the same way. The pickled seeds are worth making once, though. They keep for weeks and they are good on everything.
Ask us
Ask us about the pork. The porchetta is rolled from McIvor Farm free range pork, and our butchers can tell you exactly where it came from. Find us at Bentleigh, Beaumaris, Prahran Market, South Melbourne Market, Queen Victoria Market and East Brunswick Village. More in Festive Recipes, or browse Christmas Pork and Christmas Condiments.
