Porchetta with Salsa Verde
1 tbs fennel seeds
1 tbs fine salt
1 tsp cracked black pepper
¼ cup finely chopped fresh rosemary
¼ cup finely chopped fresh sage
4 cloves garlic, finely chopped
3.5kg boneless pork belly with loin attached
ciabatta rolls, to serve
Salsa Verde
2 anchovy fillets
2 cloves garlic, chopped
1 cup continental parsley leaves
½ cup olive oil
1 small shallot, finely diced
1 tbs baby capers
sea salt & cracked black pepper
Place the fennel seeds into a dry small frypan over medium heat and toast until fragrant. Transfer to a mortar and pestle. Add salt and pepper and grind into a rough powder. Add the rosemary, sage, garlic and grind into a paste.
Place the pork belly skin-side down onto a bench and rub the paste all over the meat side to cover. Roll up the pork belly into a log and secure with butcher’s twine. Place onto a tray and leave uncovered in the fridge overnight to dry out the skin.
Preheat oven to 180°C Fan Assist. Cook pork on the middle shelf for 1.5 hours until the skin is crisp. Then change oven setting to Fan only and continue to cook for a further 1 hour until the internal temperature reads 65°C. Remove from oven and allow to rest for 30 minutes.
For salsa verde, place anchovies, garlic, parsley and oil into a small food processor and blend until fine. Stir through shallot and capers and season with sea salt and cracked pepper.
To serve, remove and discard string from porchetta and use a serrated knife to cut into slices. Serve with salsa verde and ciabatta rolls.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
