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Katie and Giancarlo Caldesi's porchetta with red wine jus
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1 boneless pork belly (about 1.5kg), skin scored
3 tsp fine sea salt
50g pine nuts
20g pack sage leaves
2 fat garlic cloves
50ml extra virgin olive oil
1 heaped tsp salt
500ml chicken stock
500ml beef stock
50ml tomato juice or passata
2 shallots, finely chopped
200ml red wine
few fresh thyme sprigs
1 bay leaf
1 garlic clove, lightly crushed
1. Preheat the oven to 240˚C, gas mark 8. Lay the pork belly, skin side up, in a roasting tin. Pour over a large kettle of boiling water. You will see the skin whiten and swell. Carefully tilt the tray over the sink and pour the water away. Repeat this process once more. Pat the pork dry thoroughly with kitchen paper. Rub the salt into the skin. Leave it to rest for 10 minutes, then dry with kitchen paper.
2. Make the stuffing by blending all the ingredients together in a food processor with a good grind of black pepper. Spread this paste evenly over the inside of the pork belly. Roll the belly up and tie with butcher’s string in several places to keep it tight. Place on a roasting rack over a tin and put in the centre of the oven.
3. Roast for 40-50 minutes, turning it halfway through, until the skin is blistered all over, then remove from the oven. Turn the heat down to 160˚C, gas mark 3. Pour off the fat from the tin (save it for roasting vegetables), then return to the oven and cook the pork for 1 hour. Turn the heat down to 140˚C, gas mark 1, and cook for a final 30 minutes, or until tender when pierced with a skewer or thin knife, the juices run clear and no pink meat remains. Loosely cover with foil and set aside to rest for 40 minutes.
4. Meanwhile, make the jus: put all the ingredients into a saucepan and bring to the boil. Reduce the heat to medium and simmer until the sauce has reduced by half; season. Pass the sauce through a fine sieve into a gravy boat and keep warm until ready to serve. Remove the string from the rested pork, carve and serve with the jus, garnished with some extra herbs if liked.
This recipe first appeared in Waitrose & Partners Food, November 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in October 2018.