PORCHETTA & FENNEL SALAD
Ingredients
- 2-3 kg SunPork Fresh Foods Pork Belly, rind on
- 2 packs Three Aussie Farmers Farmhouse Style Pork Sausages, casings removed
- 1 tbs Fennel seeds
- 1/2 cup Fresh flat leaf parsley
- 10 sprigs Thyme leaves
- 4 tbsp Extra virgin olive oil
- 1 Zest of lemon
- 1/4 cup Flaked sea salt
- 5 slices Mortadella
- 1.5 metres Butchers' twine
Fennel Apple Salad
- 1 Fennel bulb
- 2
Juice of 2 lemons & zest of 1
- 1/4 cup Extra virgin olive oil
- 2
Granny Smith apples
- 1 tbs Fresh chives, chopped
- 1 tbs Fresh parsley, chopped
- 1/4 cup Toasted pine nuts
- 1/4 cup Freshly shaved parmesan
- Pinch salt & pepper
Instructions
- Porchetta – a day prior – take your pork belly out of the packaging – Pat pork belly rind dry and score in 1cm intervals using a sharp knife – place in fridge overnight to dry out
- Pre-heat Weber Traveller to 250⁰C
- In a bowl combine fennel, parsley, thyme, sausage meat, 2 tbs olive oil, lemon zest then squeeze together well
- Place pork belly rind side down and spread stuffing mix over the meat, leaving a 2cm border around the edges – then lay over mortadella slices
- Roll tightly and truss with butchers' twine. – Watch Dan & Steph's video on 'How to Truss a Porchetta' for best tips on how to truss a pork belly
- Rub a generous amount of olive oil & flaked sea salt into the skin & cuts
- Place pork into an oven dish and roast in the Weber Traveller for 30 mins or until you get a good crackle all over – leave it until you do – once crackle is there – Reduce temp to 150⁰C and cook for a further 1 hr 30 mins – 2hrs or until internal temp reaches 75⁰C
- Remove from the Weber Traveller & rest for 30mins before slicing
- Fennel salad – In a bowl, combine the lemon zest and juice. Slowly whisk in the extra-virgin olive oil. Season the vinaigrette with salt and pepper
- Remove the cores from the fennel bulbs and shave thinly on a mandolin
- Peel and core the apple and shave thinly on a mandolin
- Toss the shaved fennel and apple with the chives, parsley, parmesan, pine nuts and vinaigrette. Season with salt and pepper.
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