STUFFED PORCHETTA

HERE IS OUR RECIPE FOR A DELICIOUSLY STUFFED PORCHETTA…THE IDEAL CENTREPIECE TO ANY CHRISTMAS BANQUET.
Stuffed Porchetta
Il Vischio
Serves
6 – 6
Occasion
Dinner party

AN ITALIAN CHRISTMAS

TRADITIONALLY PORCHETTA IS SIMPLY A PORK BELLY ROLLED WITH A SIMPLE FILLING OF FENNEL SEEDS, GARLIC, LEMON AND A SPLASH OF ITALIAN DESSERT WINE. HOWEVER, CHRISTMAS IS A TIME TO MAKE EVERYTHING JUST THAT LITTLE BIT MORE LUXURIOUS. HERBY, FRUITY STUFFING WITH EXTRA CRUNCHY CRACKLING…WHAT’S NOT TO LIKE!

INGREDIENTS

  • 1.5KG BONED PORK BELLY (SKIN SCORED)
  • FINE SEA SALT
  • BLACK PEPPER

FOR THE STUFFING

  • 200G CHICKEN LIVERS (CLEANED AND CHOPPED)
  • 200G PORK MINCE
  • 6 SLICES OF PANCHETTA CUBED
  • 4TBSP SHALLOTS FINELY CHOPPED
  • 1 TBSP FENNEL SEEDS
  • SMALL BUNCH OF FRESH SAGE (PICKED AND CHOPPED)
  • 75G PINE NUTS
  • 75G DRIED APRICOTS CHOPPED
  • 75G DRIED CRANBERRIES
  • 75G GOLDEN SULTANAS
  • 75G PARMESAN GRATED
  • 250ML WHITE WINE
  • 100G BREAD CRUMBS
  • ZEST OF A LEMON

HOW TO MAKE A STUFFED PORCHETTA

  1. START BY FRYING OFF THE SHALLOTS (WE BUY OURS PRE-CHOPPED IN THE FREEZER AISLE OF OUR LOCAL SUPERMARKET) IN A LITTLE OLIVE OIL UNTIL SOFTENED. ADD THE CHOPPED PANCETTA AND STIR UNTIL GOLDEN BROWN. ADD THE CHICKEN LIVERS AND PORK MINCE ALLOWING TO BROWN BEFORE BREAKING UP WITH A WOODEN SPOON. ADD THE WHITE WINE AT THIS POINT. THIS WILL HELP TO DEGLAZE THE PAN.
  2. STIR IN THE FENNEL SEEDS, SAGE, PINE NUTS, APRICOTS, CRANBERRIES & SULTANAS. COOK AND STIR FOR AROUND 10 MINUTES TO HELP THE FLAVOURS MARRY. PLACE THE STUFFING IN A BOWL TO ONE SIDE TO COOL.
  3. ONCE THE STUFFING IS COOL, ADD THE ZEST OF THE LEMON, BREADCRUMBS AND PARMESAN. MIX WITH YOUR HANDS UNTIL COMBINED.
  4. IF YOU ARE ASSEMBLING THE PORK YOURSELF, PLACE THE PORK BELLY SKIN SIDE DOWN ON A BOARD AND SEASON WITH SALT AND PEPPER. SPOON THE STUFFING MIXTURE ALONG THE MIDDLE OF THE MEAT LENGTHWAYS. ROLL IT UP, PUSHING AWAY FROM YOU AND TIE WITH STRING 3 OR 4 TIMES. ENSURE THE SEAM IS ON THE BOTTOM.
  5. TO ACHIEVE PERFECT CRACKLING THE KEY IS IN THE PREPARATION. THE DAY BEFORE YOU WANT TO COOK YOUR PORCHETTA, DAB WITH KITCHEN PAPER TO REMOVE EXCESS MOISTURE. RUB THE FINE SEA SALT INTO THE SCORED SKIN OF THE PORK AND LEAVE UNCOVERED IN THE FRIDGE OVERNIGHT. THIS WILL DRY THE SKIN OUT AND GIVE THE MOST GOLDEN CRISPY CRACKLING WHEN COOKED.
  6. WHEN YOU ARE READY TO COOK THE PORK, REMOVE FROM THE FRIDGE AND ALLOW TO COME UP TO ROOM TEMPERATURE FOR AN HOUR. PREHEAT YOUR OVEN TO THE HIGHEST SETTING – THIS IS USUALLY 240ºC. IT IS IMPORTANT YOU WAIT FOR THE OVEN TO COME UP TO TEMPERATURE. DRIZZLE THE PORK WITH OLIVE OIL AND SEASON THE SKIN WITH A LITTLE MORE SALT AND PEPPER. PLACE IN THE OVEN AND COOK FOR 30 MINUTES, THEN IMMEDIATELY TURN IT DOWN TO 180ºC AND COOK FOR AROUND A FURTHER 2 HOURS. (IF USING A THERMOMETER, THE CENTRE OF THE MEAT SHOULD REACH 77ºC.) DURING THE COOKING TIME IF THE SKIN HAS ALREADY CRACKLED AND IS LOOKING AS THOUGH IT WILL BURN, COVER WITH FOIL.
  7. LEAVE THE MEAT TO REST FOR 30 MINUTES. ENJOY SLICED AND TOPPED WITH LASHINGS OF GRAVY.

**TOP TIP: IF YOU DON’T FEEL CONFIDENT TYING THE MEAT, MAKE THE STUFFING AHEAD OF TIME AND ASK YOUR FRIENDLY LOCAL BUTCHER TO ROLL THE PORK BELLY FOR YOU COMPLETE WITH HOMEMADE STUFFING**

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Your information may be used by Pernod Ricard and made available through us to any other entities of the Pernod Ricard Group to provide you with news and promotional information about Pernod Ricard. At any time, you can exercise your right of access, rectification, erasure, restriction, portability, objection or withdraw your consent at any time without affecting the lawfulness of processing based on your consent before withdrawal by contacting us at groupdpo@pernod-ricard.com. You also have a right to lodge a complaint with the Supervisory Authority. For more information, please consult our Online Privacy Policy.