Roasted Pork Belly Porchetta with Fennel and Apple Sauce
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Roasted Pork Belly Porchetta with Fennel and Apple Sauce
Recipe By Michael Weldon
Ingredients
1 free range pork belly, dried for 24 hours unwrapped in the fridge
½ bunch sage, chopped
½ bunch parsley, chopped
½ bunch rosemary, chopped
10 garlic cloves, grated
1tsp fennel seeds
1/4 tsp chilli flakes
1 lemon, juice and zest
Squeaky Gate extra virgin olive oil
sea salt
4 granny smith apples, peeled, cored and chopped
1 head of fennel, diced
½ cup white wine
1 cup chicken stock
50g butter
sea salt
Method
Score the flesh side of the pork into 3cm cubes cutting half way into the meat.
In a bowl combine the herbs, garlic, lemon zest, fennel seeds, chilli flakes, a pinch of salt and a drizzle of olive oil in a mortar and pestle. Pound until the herbs are bruised and the ingredients are mixed together. Rub the marinade mixture over the scored flash side of the pork. Make sure to rub it into all the scores.
Roll the belly up into a roast ensuring the skin is on the outside of the roll. Leave in the fridge overnight to marinate and to help the skin dry out further.
Heat an oven to 220deg c. place the pork onto a rack in a roasting tray. Season with salt and place into the oven to cook for 30 mins. After 30 mins reduce the heat to 160 deg c and continue cooking until the meat is to your liking. Allow to rest for 10-15 minutes.
In a saucepan combine the apple, fennel, stock and wine with a pinch of salt. Bring to the boil then simmer until very tender. Blend the apple and fennel mixture until smooth, season to your liking.
Carve the pork 1-2cm thick, serve the sauce on the side.
