Six Nations Porchetta Rolls


porchetta
While watching this afternoons Six Nations rugby England V Italy with an Italian colleague, I had to have a think what would be a suitable foodie accompaniment, with the nice cold obligatory beers.

In the spirit of the game it had to be an Italian speciality such as these perfectly porky porchetta rolls. I had a cracking boned and rolled pork shoulder from Aberdeen Butcher Andrew Gordon to play with. I made up a herb rub with a couple of cloves of garlic, a sprig each of rosemary and sage, 1tsp fennel seeds, 3 tbsps olive oil, and a sprinkle of sea salt and black pepper, blitzed up in a herb grinder. I worked this rub into the meat (not the skin) and worked it right in. Save a little to drizzle over the cooked meat at the end.

I then popped the joint into a baking tray and rubbed sea salt and black pepper into the skin and poured a glass of white wine in. I cooked the joint at a low temperature 120degc for around 5 hours until the meat starts to fall apart. I then lit the grill and got the crackling going until it puffed up and crunchy.

I allowed the meat to rest for 15 minutes, and made up a herb drizzle, with a little of the herb rub, another 2 tbsps olive oil and the zest of half a lemon.

Pile the melt in the mouth pork into a warm ciabatta roll and drizzle with the herb mix.

Enjoy with a cold beer, good friends and a good game of rugby.

 

5 responses to this post.

  1. […] a handful of the leftover Porchetta fried until crisp in a teaspoon of rapeseed oil in a hot wok, I added 2 tbsps of char sui sauce […]

    Reply

  2. Those are excellent flavours to go with pork 😉

    Reply

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