A Christmas Day porchetta is a Hagen’s family tradition. We sell two options: seasoned or unseasoned. This recipe is for those who want to get involved and season and roll the loin themselves. Regardless of which option you choose, this recipe guarantees succulent meat with perfect crackling.
A razor blade or Stanley knife Butcher’s string Scissors
1. Start by preparing the pork loin the day before cooking. Start by removing the butcher string and discard. Unroll your pork loin and place flesh side down on a clean surface. Using a razor blade or Stanley knife create scores in the skin/fat around 1 cm apart. Make sure to not cut too deep, a few millimetres is ideal.
2.Make the marinade: using a mortar and pestle, pound the fennel seeds, salt, chilli flakes, peppercorns, garlic, rosemary and oregano together to make a paste. Loosen the paste with olive oil. Turn the loin over and rub the marinade all over the inside of the pork. Roll the pork back up and, using butcher’s string, tie the meat back up. My advice is to look this up on YouTube as there are many ways to do it and it’s impossible to explain in writing. You want to make sure the string is tight and that the intervals of string are around 2.5cm apart.
3. Place your porchetta on a rack over a baking dish. Pour boiling water all over the skin. Discard the water from the tray and place in the fridge overnight so the skin dries out.
4. Around 2 hours before cooking, remove the porchetta from the fridge, and salt all over with plenty of Mount Zero Pink Lake Salt. After 2 hours using a clean, damp cloth, remove the moisture and salt and pat the meat dry. Preheat the oven to 150c.
5. Place the porchetta, on a rack inside a baking tray, in the oven and roast for 2.5 - 3 hours. After this time increase the heat to 200c. After 15-20 minutes you should have spectacular crackling. My advice is to pull up a stool and watch this happen, you don’t want to burn the crackling. This can happen fast! If you aren’t happy with your crackling after this process you can turn on the grill and blast it with some heat. You will need to rotate it often and be careful not to burn the crackling!
6. Remove the porchetta from the oven and let it rest for at least 30 minutes. Remove the string and cut in to one-centimetre slices. Using a serrated knife or bread knife will give you the best results. Serve with chimichurri (or gravy) and our crispy fennel, wombok and pomegranate salad.
7. Porchetta is DELICIOUS served cold the following day in a crunchy roll, if you have leftovers, which you won’t.
This heatwave has us craving light meals, that come together quickly, without too much effort. The lovely Vanessa Gordon has shared her twist on the classic tuna Niçoise salad. She's used our fresh tuna steaks, as opposed to canned tuna and paired it with jammy eggs, Ortiz anchovies, crunchy green beans and potatoes, all dressed in a zingy vinaigrette!
One week before school's back, so time to get thinking about some recipes to get you through. We're reflecting on some delicious recipes shared by Hayley McKee of Patacake cookbook and Clementine Day of Somethings I Like To Cook as well as some of our own, to get you inspired for the busy months ahead!
Tom Sarafian's hummus has a cult following and we've been lucky enough to get our hands on one of his favourite ways to use it! Cashews are caramelised in butter, Aleppo pepper and smoked paprika and poured generously over the top of the blushing pink steak.