Porchetta with stuffing
8
Easy
30 minutes, plus overnight chilling time
1¾ hours
"This is much easier to make than you think – it's simply a pork belly that you stuff, roll and roast. But it makes a great impression!”- Abigail Donnelly
Ingredients
Method
- 1 kg pork belly
- 1 T sunflower oil
- 1 t fine salt
- ½ t bicarbonate of soda For the stuffing:
- 2 T butter
- 2 onions, chopped
- 2 x 130g breadcrumbs
- 2 apples, grated
- 30 g parsley, chopped
- 2 T truffle oil
Method
Ingredients
1. Place the pork on a tray skin, side up, then chill overnight, uncovered, to allow the meat to dry out for a crispier crackling.
2. Preheat the oven to 240°C. Place the pork on a baking tray, skin-side down, and score the meat. Spoon over the stuffing, roll up and secure with string.
3. Rub the pork with the oil, salt and bicarbonate of soda. Roast for 15 minutes, then reduce the heat to 180°C. Roast for 1½ hours. Rest for 20 minutes, then carve.
4. To make the stuffing, melt the butter in a pan and cook the onions over a low heat until soft. Add the breadcrumbs, apples, parsley and truffle oil and mix.
Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly
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