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Traditional cooking in Italy: Porchetta recipe with a Twist
This is Porchetta recipe with a Twist by Sanzio
When the cold autumn and winter weather hits, all you really want to do is draw the curtains and enjoy some good old-fashioned comfort food. Traditional Italian cuisine is all about simple ingredients cooked really well using traditional cooking methods in Italy, and that’s precisely what you get with this Italian recipe for ‘Porchetta’, or roast pork. Italian cuisine in London is huge. From the chefs at the one of the best Italian restaurant in London, Sanzio, this recipe is one for those who love Italian food and want to recreate authentic recipes at home.
When the nights draw in and you need food for the soul, this dish of crackling, slow-cooked pork with its aromatic herbs and seasoning is ideal. If you want an alternative crowd-pleaser this Christmas, this is a showstopping Christmas time dish which is guaranteed to impress the family and give you a change from the usual bland turkey and trimmings. Porchetta with the Sanzio twist is regional food at its best, straight from the motherland of good cooking. Roll up your sleeves and prepare for a warming treat, as we let you in on the secret of perfectly cooked roast pork…
Ingredients
To make the filling:
- 3 tbsp of finely chopped rosemary,
- 5 tbsp of thyme, leaves only, finely chopped
- 2 tbsp of parsley, finely chopped
- 1 head garlic, peeled and crushed
- 1 tbsp fennel seeds, crushed
- 2 lemon, zest only
- White wine to soak up the herbs above but just
For the pork
- 4-4.5kg piece boned belly pork attached to the loin, butterflied, rind scored
- 400ml lemon juice
Method
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For the paste filling, either put all the ingredients in a small food processor and blend until well combined or chop it all finely and mix together. Food processor gives much nicer paste!
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Lay the pork out, skin-side down, and rub the paste over the pork, then roll it up as tightly as you can and secure at intervals with cooking rope
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Ideally leave it to stand night or two in the fridge For all flavours to be well absorbed
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Couple of hours before you are ready to start cooking the pork, remove it from the fridge so it can return to room temperature. Preheat the oven to 220c
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Salt well the find of the rind and put it in the oven and roast for an hour until the Skin is crisped.
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Turn the heat down to 120C, splash lots of lemon juice, cover meat with the foil, and let it roast for further 5-6 hours. Keep taking it from the oven every hour or so and splash with lemon juice.
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After 5-6h, leave it in the oven and switch oven off. Pork should rest now for at least an hour.
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When serving ( ideally with roast potatoes)you can add lemon juice – depending on individual taste and use the juice from the tray. Meat should be very tender .
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