Name: Porchetta alla Ariccia (Ariccian-style roast pork belly)
Prep time: 30 min
Cook time: 110 min
Total time: 140 min
Yield: 8
Ingredients: 2.2 kg piece free-range pork belly, scored in a 3cm cross-hatch pattern; 100 ml extra-virgin olive oil; 5-6 fresh bay leaves, finely chopped; 3 tsp finely chopped rosemary; 3 garlic cloves, finely chopped; 100 ml dry white wine; Fagioli all’uccelletto; 400 gm fresh borlotti beans (about 1kg unpodded; see note); 1½ tbsp olive oil; 100 gm mild pancetta, finely chopped; 4-5 sage leaves; 1 small marjoram sprig; 1 garlic clove, coarsely chopped; 1 small red chilli, seeds removed, thinly sliced; 400 gm canned chopped tomato

Porchetta alla Ariccia (Ariccian-style roast pork belly)

Australian Gourmet Traveller recipe for Porchetta alla Ariccia (Ariccian-style roast pork belly)

Serves 8

Prep

30M

Cook

1H 50M

Total

2H 20M

“Ariccia, a town famous for its porchetta, is south-east of Rome in the Castelli Romani area.” Salvatore Caccioppoli, Scopri, Carlton, Vic

Ingredients

2.2 kg piece free-range pork belly, scored in a 3cm cross-hatch pattern

100 ml extra-virgin olive oil

5-6 fresh bay leaves, finely chopped

3 tsp finely chopped rosemary

3 garlic cloves, finely chopped

100 ml dry white wine

Fagioli all’uccelletto

400 gm fresh borlotti beans (about 1kg unpodded; see note)

1½ tbsp olive oil

100 gm mild pancetta, finely chopped

4-5 sage leaves

1 small marjoram sprig

1 garlic clove, coarsely chopped

1 small red chilli, seeds removed, thinly sliced

400 gm canned chopped tomato

Method

Main

1.Place pork skin-side up on a work surface, drizzle with half the olive oil, scatter with 3 tsp sea salt and massage in well. Refrigerate, uncovered, for salt to penetrate (2 hours).

2.Preheat oven to160C. Place pork skin-side down on a work surface, scatter over herbs and garlic, season to taste, roll to form a cylinder, then tie at intervals with kitchen string. Place in a deep roasting pan, drizzle with remaining oil and roast until partly cooked (35-40 minutes), then increase temperature to 180C and roast until skin begins to crisp (35-40 minutes). Add wine, increase temperature to 200C and cook until skin is crisp (35-40 minutes). Set aside to rest (30 minutes).

3.Meanwhile, for fagioli all’uccelletto, cook beans in a large saucepan of simmering water over medium heat until tender (25-30 minutes), then drain (reserve 375ml liquid). Heat oil in a separate saucepan over medium heat, add pancetta, herbs, garlic and chilli and sauté until tender (5-7 minutes). Add tomato, cook until tomato starts to soften (5-7 minutes), add beans and liquid and cook until thick (10-15 minutes). Season to taste and serve hot with thickly sliced pork.

Note If fresh borlotti beans are unavailable, substitute dried beans soaked overnight in cold water. The cooking time may vary.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.
Notes