Porchetta di Davida
The classic Italian spit-roasted piglet gets a simple, oven-friendly take in this delicious recipe, which uses a boneless pork jacket for similar results.
Marthinus StrydomThe Story
Although popular in the whole country, porchetta originated in central Italy, with Ariccia (in the Province of Rome) being the town most closely associated with it. Elsewhere, it is considered a celebratory dish. Across Italy, porchetta is usually sold by pitchmen with their typically white-painted vans, especially during public displays or holidays, and it can be served in a panino. It's a common street food in Rome and Lazio served as a filling for pizza bianca. It is also eaten as a meat dish in many households or as part of a picnic.
More about Italy
Italy is one of those countries about which you probably have quite a number of preconceptions before you have put one foot into the country. A country of olive oil and mafia, pasta, wine and sunshine, roman ruins and renaissance palaces, Italy has a lot to offer its visitors. Although some of these images are appealing, it would be a shame if that was the only thing you come away with. Italy is certainly much more complex and interesting than that.
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Ingredients
Method
- Preheat the oven to 220ºC. Start by preparing the stuffing. Peel and dice the onions, then peel and finely slice the garlic. Roughly chop the chicken livers, then finely chop the rosemary and thyme. Soak the breadcrumbs in water.
- Sweat the onion and garlic in olive oil in a frying pan for 5 minutes over a medium heat. Add the minced pork and chicken liver, and cook until the pork turns light golden brown. Throw in the chopped herbs and sage and cook for a further 5 minutes.
- Deglaze the pan with the vin santo, take off the heat and add the pine nuts and sultanas.
- Gently squeeze out the bread, add to the pan and bring it all together. Season and set aside to cool.
- Butterfly the pork belly like a book, rub with the 50ml of vin santo and some sea salt and black pepper, then pack two-thirds of the stuffing tightly over the entire surface. Close the belly, then add a final layer of the remaining stuffing and wrap it like a swiss roll.
- Next, tie up the meat using 10 lengths of butcher’s string, each about 30cm. The filling should be well wrapped.
- Using your hands, massage 1 tablespoon of oil all over the joint, then rub with salt and pepper. Sprinkle with fennel seeds.
- Slice the carrots lengthways, then arrange like a trivet in a large roasting tin and place the joint on top. Pour over the white wine and roast for 30 minutes, then turn down the heat to 150ºC/gas 2 and roast for 3 hours.
- Remove the joint from the oven, drizzling some of the juices from the roasting tin all over it. Lift onto a wooden board. Leave to rest while you make your gravy. Skim away the excess fat from the roasting pan and place it over a low-medium heat. Whisk in the flour and let it thicken for 2 to 3 minutes, stirring constantly, then add the wine to loosen.
- After another 3 to 4 minutes, stir in the chicken stock and continue to cook for 10 minutes. Strain the gravy and serve with the pork
