Porchetta with rosemary focaccia (porchetta stile di Ariccia servite con focaccia al romarino)


  • Serves 10 people

  • 2 kg boneless pork belly (see note)
  • 2 garlic cloves, finely chopped
  • 3 fresh bay leaves
  • 2 rosemary sprigs, finely chopped
  • 10 black peppercorns, coarsely crushed in mortar and pestle
  • 2 tbsp sea salt
  • 50 ml olive oil
  • 250 ml white wine
  • Rosemary focaccia
  • 350 gm “00” flour
  • 10 gm dried yeast
  • 25 ml olive oil
  • Pinch caster sugar
  • 2 tbsp rosemary leaves
  • For scattering: sea salt flakes
01   For rosemary focaccia, preheat oven to 200C. Combine flour and yeast in a bowl, make a well in the centre, add oil, 250ml lukewarm water and a pinch each of salt and sugar, mix well to combine. Knead on a lightly floured surface until smooth (5-7 minutes). Press into a lightly oiled 30cm x 20cm tray, cover and stand until slightly risen (35-40 minutes). Scatter with rosemary and sea salt, form indentations at intervals with fingertips and bake until golden (25-30 minutes). Cool for 5 minutes in tray, remove and cool completely on a wire rack, then slice foccacia into even pieces.
02   Reduce oven to 140C. Place pork belly skin-side up on a work surface with longest side facing you, then score skin in a fine cross-hatch pattern. Combine garlic, herbs and crushed pepper with half the sea salt in a bowl then spread evenly over pork belly. Turn pork belly over, roll away from you to form a cylinder with skin-side out, then tie at intervals with butcher’s twine. Drizzle with oil and scatter with remaining sea salt, massaging into the incisions. Place in a deep roasting pan and roast for 1 hour. Increase temperature to 160C, cook for 30 minutes, then increase temperature to 180C for another 30 minutes. Pour over wine and baste occasionally until cooked through (30 minutes). Remove from oven and rest. Remove twine, thickly slice and serve immediately with rosemary foccacia.
Note Use Berkshire pork belly where available, with the loin attached.







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