Porchetta Pork Belly with Baked Apples
1 x Rolled Porchetta 2.0-2.2kg
1 bunch of sage roughly chopped
Vegetables to roast as desired
Feeds 6-8 people
Total porchetta cooking time: 4 hours
- Pre-heat fan-forced oven to temperature (150 degrees)
- Take porchetta out of vacuum bag. Pat dry and leave for five minutes on the bench to dry a little more.
- Squeeze juice of half a lemon all over the skin and rub with roughly chop sage leaves, then fennel seeds and a big handful of sea salt. Massage the salt and sage into the sliced skin thoroughly.
- Place porchetta on a roasting rack skin side up (or a mix of celery and carrots) to lift it up, off the bottom of roasting tray.
- Add 1.5 cm water to the pan and cover porchetta with foil. *The porchetta should not be in the water.
- Chop your desired roast vegetables and place on a separate baking tray with a little veg oil and sea salt.
- Put pork in low oven for two and half hours.
- After two and a half hours remove the foil from the porchetta and turn the oven up to 200 degrees. Add your baking tray of roast vegetables to the oven. Roast for a further hour and 15 minutes.
- After an hour and 15 minutes remove the porchetta and roast vegetables from the oven.
*If the crackling has not quite reached its peak you can crank the oven to 220 degrees for about 10 minsutes. It will cook quite quickly now so don’t leave it unattended.
- Rest the porchetta under foil for 15 minutes before carving.
Matt’s Baked Apples
- Get some Granny Smiths. Allow for 1 per person, maybe 2 small ones if your dining companions are prone to big plates (I know mine tend to be).
- Rinse the apples, core them and score with a knife around the widest circumference (like the equator on a globe) and arrange them on a baking try.
- Drizzle them with olive oil (or some juice out of your slow-roasting porchetta even better!) and maple syrup.
- Put into the oven for the last hour with the porchetta at 150 degrees. If you have the in-laws coming, then maybe some lemon zest too so you can finally use that present from your mother-in-law from three years ago...
- You want them really soft, so leave them in the oven for an extra 20 minutes while the pig is resting.
Very simple, very good.