Porchetta

AT A GLANCE

  • Serves 4 people

  • 1 kg boneless pork belly
  • 200 gm coarse sea salt
  • 5 juniper berries, crushed
  • ½ bunch of thyme, finely chopped
  • 2 fresh bay leaves
  • 2 kg duck fat (see note)
  • To serve: shiso cress
  •  
  • Chicken jus
  • 500 gm chicken wings
  • 1 litre (4 cups) chicken stock
  • 1 fresh bay leaf
  • ½ onion, coarsely chopped
  • 1 sprig of thyme
  • ½ star anise
  •  
  • Soft Gorgonzola polenta
  • 130 gm unsalted butter, coarsely chopped
  • 1 onion, finely chopped
  • 1 sprig of thyme
  • 1 litre (4 cups) milk
  • 100 gm Gorgonzola dolce, coarsely chopped
  • 100 gm fine yellow polenta
  •  
  • Tarragon beans
  • 150 gm green beans, trimmed
  • 25 ml tarragon vinegar
  • 2 tsp coarsely chopped tarragon leaves
01   Place pork belly in a non-reactive dish, combine sea salt, juniper berries, thyme and bay leaves and rub into pork. Stand for two hours at room temperature. Rinse pork and pat dry with absorbent paper. Preheat oven to 85C or lowest setting. Heat duck fat in a very deep flameproof roasting pan over medium heat until melted (5 minutes), then submerge pork and weight down with another pan and an extra weight if necessary. Slow roast until pork is tender and falls apart easily (5½-6 hours), remove from fat, press between two weighted trays and refrigerate overnight.
02   For chicken jus, preheat oven to 180C. Roast chicken wings until golden (20-30 minutes), then combine with remaining ingredients in a large saucepan. Bring to the boil over medium heat and cook until reduced to one third (40-50 minutes). Skim fat and keep warm.
03   For soft Gorgonzola polenta, melt 50gm butter in a large saucepan over medium heat. Sauté onion and thyme until onion is translucent (5 minutes). Add milk and bring to the boil. Add Gorgonzola and whisk until melted, then slowly whisk in polenta and cook, stirring continuously, until thick (10-15 minutes). Reduce heat to low and beat until smooth. Remove from heat and season to taste with sea salt and freshly ground black pepper. Place polenta in a jug blender and process until smooth, gradually adding remaining butter.
04   For tarragon beans, blanch beans in boiling salted water (2 minutes), then drain and place in a bowl. Just before serving add vinegar and tarragon and season to taste. Toss gently to combine.
05   Preheat oven to 220C. Cut pork into four 10cm x 3cm rectangular pieces. Roast skin-side down in a roasting pan until crisp (5-8 minutes), then turn and cook until heated through (2 minutes), being careful not to let the skin burn. Spoon polenta onto plates, top with pork skin-side up and serve with tarragon beans, scattered with shiso cress and drizzled with jus.
Note Duck fat is available from butchers and select delicatessens. It can be re-used so store in the refrigerator between use.

Recipe:

MATTHEW GOODLET, FARINA

Photography:

TENY AGHAMALIAN

Styling:

VANESSA AUSTIN

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