Porchetta and herb stuffing recipe

by Oliver Hagen December 05, 2019 2 min read

The Italian pork roast of Porchetta is a pork loin and belly stuffed with herbs, rolled and roasted to perfection. The inside meat is succulent and moist and the salty crackling will have you coming back for thirds - no judgement.

We love this recipe for Porchetta from our butcher's apprentice (and qualified chef) Nathan who takes us step by step through the process of preparing our own Porchetta at home from scratch. Please note this recipe must be started at least 5 days in advance to allow time for drying of the skin - which give an amazing crackle.

If you're not quite ready to roll your own Porchetta - we sell them stuffed with herbs, cut and tired by our butchers. Want one? Click here

To make porchetta from scratch at home - follow the below

Ingredients

4-5kg pork loin and belly (ask the butcher to prepare it for rolling)

1 bunch flat-leaf parsley, washed and finely chopped

1 bunch sage, washed and finely chopped

1 bunch oregano, washed and finely chopped

3 tbsp red chilli flakes

2 tbsp fennel seeds

1 lemon, zested

6 cloves garlic, minced

Fine flake sea salt

Equipment

Butchers string for trussing

Meat thermometer

Method

Take fennel seeds and lightly toast them in a pan. Once cool lightly crush them with a mortar and pestle. Then mix fennel seeds, parsley, sage, oregano, chilli flakes, lemon zest + juice and garlic together in a small bowl.

Take pork loin and lay it out on a clean dry surface skin side down. Evenly spread herb mixture from edge to edge.
Now starting from the loin side roll towards the belly (if any skin overlaps and goes inside the roll trim off). Take the butchers string and tie the porchetta at 5cm intervals as tightly as possible.
Place porchetta on a large tray, with baking paper and refrigerate uncovered for 2 days. On the 3rd day remove from fridge and score the skin with a very sharp knife at 2cm intervals (be sure not to pierce through the fat into the meat). Rub a small amount of oil into the skin and lightly salt the skin with fine sea salt.
Place back in the fridge for another 2-3 days making sure to change the baking paper if too much liquid gathers. After this stage, the skin should be very dry and hard.
When ready to cook, preheat oven to 240c.
Place porchetta onto a wire rack in a tray, apply a little more oil and a lot of sea salt (excess can be brushed off after cooking)
Put in the oven for 20 minutes at 240c. Turn down to 160c and cook for approximately 1 ½ - 2hrs or if you have a meat thermometer 62c internal temp (ideal way).
Allow resting for 30mins. Carve, serve with sides and pork jus. Enjoy!

Order your porchetta here

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by Olivia McCrimmon January 22, 2021 3 min read

Serves 4 | 45 Minutes

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From Hagen's:

Steak 1x 750 gram T-Bone

For the Salsa Verde

1 banana shallot

50 gram pickled jalapenos

50 grams capers in brine drained

1 tin Ortiz anchovy

2 cloves garlic

120 ml red wine vinegar

½ bunch parsley flat leaf

½ bunch of coriander

½ bunch mint

220 ml olive oil

Flake salt pinch

For the tomato salad

8 X Good quality Ripe truss/Roma tomatoes

1 banana shallot

200 ml x Extra virgin olive oil

100 ml x Red wine vinegar

½ bunch green basil

½ bunch thyme

50 gram Capers

Method

Remove the T-bone from the fridge and place on a plate leave out on the bench to come up to room temperature, light your BBQ so it gets nice and hot
Pick the parsley,coriander and mint separating the leaves and the stalks, finely chop and put in a bowl
Peel both the shallots set one aside for the salad, finely dice one of the shallots and add to the bowl with the herbs
Remove the anchovies from the tin and finely chop these along with the jalapenos, add these to the bowl with the herbs, grate both the garlic cloves in to this bowl and mix adding the olive oil and the red wine vinegar and a good pinch of flake salt, mix well and set aside in the fridge
Finely slice the other shallot and place in a bowl with the capers, thyme and red wine vinegar, leave to marinade for 15 minutes, once that time is up add the olive oil
Slice the tomatoes into rounds and lay out on a large plate, season well with sea salt and freshly ground black pepper
Place the thyme and rosemary together and tie with a piece of string, place the bunch into a small bowl of olive oil and brush the olive oil all over the steak, season well with flake salt and freshly ground black pepper
Place the steak flat on the BBQ and brush again with the rosemary and thyme brush, repeat this process every 5 minutes during the cooking after approx. 10 minutes turn the steak and cook for a further 8 minutes, remove from the grill and allow to rest (if you can use a temperature probe top measure the middle of the meat we want the internal temperature to be 55c, probes are a great investment to help your cooking)
Spoon the caper and shallot dressing over the top of the tomatoes and place the basil over the top of that
After 10 minutes resting, remove the steak from the bone using a sharp knife and slice, spoon over the top of the steak the anchovy Salsa Verde and leave the remainder on the side serve immediately

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