Porchetta with Blue Cheese and Fennel Slaw

Recipe

14 INGREDIENTS • 12 STEPS • 4HRS

Porchetta with Blue Cheese and Fennel Slaw

The epitome of slow-roasted recipes, porchetta is a popular Italian dish consisting of pork belly flavored with herbs and cooked low and slow until it yields up tender meat and crispy crackling. Using minimal ingredients, the star here is the pork and so it’s essential to use the best cut and quality you can afford.

Porchetta with Blue Cheese and Fennel Slaw

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East After Noon

A literary soul writer, stylist, recipe developer and neutralist.

http://eastafternoon.com/

The epitome of slow-roasted recipes, porchetta is a popular Italian dish consisting of pork belly flavored with herbs and cooked low and slow until it yields up tender meat and crispy crackling. Using minimal ingredients, the star here is the pork and so it’s essential to use the best cut and quality you can afford.

4HRS

Total Time

$4.56

Cost Per Serving

Ingredients

Servings

6

US / Metric

6.6 lb

using ready-rolled pulled pork is fine too

3 sprigs

up to 4 sprigs, woody stalks removed

3 sprigs

Fresh Rosemary, finely chopped

up to 4 sprigs

3 sprigs

Fresh Sage, finely chopped

up to 4 sprigs

2 1/2 Tbsp

1

Large Lemon, zested, juiced

6 cloves

Garlic, finely chopped

up to 8 cloves

2 1/2 Tbsp

plus more as needed

1 head

Butter Lettuce

1

as needed

Blue Cheese

about 1 large wedge

as needed

Ciabatta Bread

preferably fresh bread

to taste

Coarse Sea Salt

to taste

Coarse Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

2676

Fat

271.6 g

Protein

48.6 g

Carbs

6.7 g

Porchetta with Blue Cheese and Fennel Slaw

Save

East After Noon

A literary soul writer, stylist, recipe developer and neutralist.

http://eastafternoon.com/

Author's Notes

Yields 6-8 servings.

Using ready-prepared pork belly means no fiddling with string. Simply rub the marinade into the meat and a little extra olive oil before roasting.

Cooking InstructionsHide images

step 1

Preheat the oven to 400 degrees F (200 degrees C).

step 2

Lay the Pork Belly (6.6 lb) flat, skin-side down. Sprinkle with lots of Coarse Sea Salt (to taste) and Coarse Black Pepper (to taste) and rub the seasoning into the meat.

step 3

In a bowl, combine Fresh Thyme (3 sprigs), Fresh Rosemary (3 sprigs), Fresh Sage (3 sprigs), Lemon (1), Lemon Juice, Garlic (6 cloves), and Olive Oil (2 1/2 Tbsp).

step 4

Cut 10 lengths of string/kitchen twine, each about 30 cm long. Sprinkle the herbs, Fennel Seeds (2 1/2 Tbsp) and garlic, over the pork. Carefully roll up from one of the long ends, then tie very tightly with string in the middle of the roll.

step 4 Cut 10 lengths of string/kitchen twine, each about 30 cm long. Sprinkle the herbs, Fennel Seeds (2 1/2 Tbsp) and garlic, over the pork. Carefully roll up from one of the long ends, then tie very tightly with string in the middle of the roll.

step 5

Tie at either end, about 1 cm in, then keep tying at intervals along with the roll until all the lengths of string have been used up. If any filling escapes, push it back in.

step 6

Roast in the hot oven for 15 minutes with the seam facing upwards.

step 6 Roast in the hot oven for 15 minutes with the seam facing upwards.

step 7

Turn the pork and cook for the further 15 minutes with the seam facing down.

step 8

Reduce the oven’s temperature to 265 degrees F (130 degrees C) and cover the pork with foil. Optionally pour a little white wine to steam the meat as it cooks.

step 9

Roast the pork for a further 3 hours before removing it from the oven.

step 9 Roast the pork for a further 3 hours before removing it from the oven.

step 10

For extra crispy skin, give the porchetta a quick blast under the grill, turning once. Rest the pork for 5-10 minutes before slicing.

step 10 For extra crispy skin, give the porchetta a quick blast under the grill, turning once. Rest the pork for 5-10 minutes before slicing.

step 11

For the slaw, use a sharp knife to slice the Butter Lettuce (1 head) into ribbons and thinly cut the Fennel Bulb (1). Retain some of the fennel tops to use in the slaw. Combine the lettuce and fennel in a bowl and drizzle over some olive oil.

step 11 For the slaw, use a sharp knife to slice the Butter Lettuce (1 head) into ribbons and thinly cut the Fennel Bulb (1). Retain some of the fennel tops to use in the slaw. Combine the lettuce and fennel in a bowl and drizzle over some olive oil.

step 12

To assemble a porchetta sandwich, halve Ciabatta Bread (as needed) and top with some slaw followed by a slice or two of porchetta. Crumble a little Blue Cheese (as needed) over the top and close the roll. Serve with a few glasses of wine if desired.

step 12 To assemble a porchetta sandwich, halve Ciabatta Bread (as needed) and top with some slaw followed by a slice or two of porchetta. Crumble a little Blue Cheese (as needed) over the top and close the roll. Serve with a few glasses of wine if desired.

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