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
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
Butchers string for trussing
Meat thermometer
Serves 4 | 45 Minutes
We are thrilled to be partnering with Chef Reuben Davis to bring you a 2 recipe series this Summer. Reuben has worked alongside some of the most celebrated and accoladed chefs in the world. From working in Michelin star restaurants, to creating food for his family and friends - his passion for food shines through his creations.
Chef Reuben's Grass Fed T-bone Steak recipe with an Anchovy Salsa Verde, finished with 'THE BEST' tomato salad is perfect for when want to impress your guests this summer but you don't want to spend hours in the kitchen. Using our organic beef from right here in Victoria, and fresh vegetables from our online market store. Take our word for it, this recipe is a crowd favourite!
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