Pancetta Wrapped Pork Scotch
The of the best things about our Berkshire pork from McIvor Farm, is that it doesn’t need much dressing. The flavours in the meat are well produced and to over-sauce or over cook would detract from the flavour of the meat.
Finding recipes that compliment the flavours in your pork can at times, be difficult as there is a significant amount of inferior pork products on the market, that just don’t taste like much.
The recipe below includes three ingredients, our pancetta, our pork scotch and sage leaves. The fat in the pancetta renders into the meat, keeping it moist whilst cooking and imparting even more flavour into the scotch.
Pork and Pancetta from our wonderful pork producer McIvor Farm Foods.
Pancetta Wrapped Pork Scotch
INGREDIENTS
- 1 – 1.5kg pork scotch
- 15 slices of pancetta
- 6 – 8 sage leaves
DIRECTIONS
- Pre-heat oven to 160℃ fan forced or 180℃ conventional
- If your pork has been in the fridge, place it on a plate on the bench to get it to room temperature
- Begin by laying out strips of pancetta onto a clean work surface, ensuring each layer overlaps about 1/3 of the previous slice*
- Lay the bay leaves in two rows in the centre of the pancetta slices.
- Place the pork in the centre of the pancetta, covering the sage leaves. Starting from the top, fold the pancetta over the pork to the centre, repeat at the bottom until pork is covered and pancetta joins in the middle
- Flip the pork over to the join is on the bottom and place in a baking dish
- Roast in the over for 45 minutes per kilo of pork. Our pork weighed around 1.1kg so we baked it for and hour and 10 minutes. If your not sure if your pork is cooked, insert a thermometer into the thickest area. Meat is cooked at 71℃
- Rest meat for 10 minutes. Serve with roasted seasonal vegetables. Add pepper if desired and used pan juices to drizzle over the top.
*When ordering your pancetta ask your butcher to lay out the slices so they overlap, this will allow you to peel back the top sheet of plastic and wrap easily over the pork top of the pork after laying the sage on the pork. With this method you will not need to flip the pork onto the baking tray.