Porchetta heroes with cabbage, parmesan and almond salad

AT A GLANCE

  • Serves 16 people

  • 4 kg boneless pork shoulder
  • 2 bunches sage, coarsely chopped
  • 10 rosemary sprigs, coarsely chopped
  • 8 garlic cloves, crushed
  • 2¾ tsp fennel seeds, dry-roasted, crushed
  • 2 tbsp extra-virgin olive oil
  • To serve: small white rolls, such as ciabatta, halved
  •  
  • Mustard dressing
  • 150 ml extra-virgin olive oil
  • 40 ml aged chardonnay vinegar
  • 1 tbsp walnut oil
  • 1 tbsp crème fraîche
  • 1 small garlic clove, crushed
  • 2 tsp Champagne mustard or Dijon mustard
  •  
  • Cabbage, parmesan and almond salad
  • 1 small white cabbage (about 900gm)
  • 6 golden shallots, thinly shaved
  • 100 gm marcona almonds, roasted (see note)
  • 80 gm parmesan, finely grated
  • 1 punnet radish sprouts
01   Preheat oven to 130C. Score pork skin in a 1cm cross-hatch pattern and rub liberally with salt, rubbing into the cuts, then lay skin-side down on a work surface. Pound herbs, garlic, fennel seeds and 1 tbsp sea salt flakes in a mortar and pestle to a coarse paste and rub all over flesh of pork. Roll pork, tie loosely at intervals with kitchen string, then brush with oil. Transfer to a roasting pan and roast, basting occasionally, until golden and tender (3 hours-3½ hours). Increase oven to 220C, cook until skin is crisp (15-30 minutes), rest uncovered for 30 minutes before carving.
02   Meanwhile, for mustard dressing, whisk ingredients in a bowl and season to taste.
03   For cabbage, parmesan and almond salad, toss ingredients in a bowl to combine, season to taste, drizzle mustard dressing over and stand for flavours to combine (1-2 minutes), then serve with carved porchetta and rolls.

Note Marcona almonds, a Spanish variety, are available from select delicatessens; if unavailable, substitute blanched almonds.

Topics:

CABBAGE, PARMESAN, ALMONDS, PORK, SHALLOTS, SPRING, SAGE, MAIN, FENNEL, MODERN AUSTRALIAN, RADISHES, DRINK SUGGESTION, ROSEMARY, GARLIC

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LYNSEY FRYERS-HEDRICK , LISA FEATHERBY

Drinking Suggestion:

WINE SUGGESTION PALE, DRY ROSÉ. , suggested by MAX ALLEN

FEATURED IN

Nov 2011

Nov 2011

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