Rolled porchetta with pistachios, fennel and lemon


Rolled porchetta with pistachios, fennel and lemon

La Porchetta is a wonderful alternative to turkey for your party table. Originally from Italy, Porchetta is pork belly rolled up and stuffed with aromatic herbs. It is cooked slowly for moist, tender meat and a nice crispy crust. Serve this Porchetta recipe with roasted rosemary potatoes and sautéed fresh vegetables.

Start by preparing the pork. Make diagonal cuts in the skin of the pork belly with a knife, then place in the refrigerator uncovered overnight. This process removes moisture from the skin and results in a super crispy crust.

Meanwhile, you can prepare the filling for the Porchetta. In a skillet, heat the olive oil and lightly sauté the onion with a pinch of Maldon salt for 5 minutes until very tender. Then add the crushed garlic and fennel seeds and saute for 2 minutes. Remove this mixture from the heat and let it cool in a bowl. Once cooled, add the lemon zest, chopped pistachios, sage, parsley, breadcrumbs and season with Maldon salt and ground black pepper. Mix well and reserve the filling.

Preheat the oven to 200°C.

When it’s time to cook the pork, take it out of the refrigerator. Place on a board, skin side down, then top the meat with the stuffing mixture. Carefully roll up the meat and, using butcher’s twine, tie it in 3 or 4 places to hold it in place.

Place the rolled Porchetta on a baking sheet and brush the skin with olive oil, then sprinkle generously with Maldon salt. Put the sheet in the preheated oven for 30 minutes, until the crust is crispy and golden. Then lower the oven to 180°C and cook for another 2 hours. If the crust starts to look too dark, you can cover it with aluminum foil.

After the two hours of cooking, remove the Porchetta from the oven and let it rest for 20 minutes before serving!

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