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Porchetta with Blue Cheese and Fennel Slaw

14 INGREDIENTS • 12 STEPS • 4HRS

Porchetta with Blue Cheese and Fennel Slaw

Recipe
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.
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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
Pork Belly
6.6 lb
Pork Belly
using ready-rolled pulled pork is fine too
Fresh Thyme
3 sprigs
Fresh Thyme
up to 4 sprigs, woody stalks removed
Fresh Rosemary
3 sprigs
Fresh Rosemary, finely chopped
up to 4 sprigs
Fresh Sage
3 sprigs
Fresh Sage, finely chopped
up to 4 sprigs
Fennel Seeds
8 tsp
Fennel Seeds
Lemon
1
Large Lemon, zested, juiced
Garlic
6 cloves
Garlic, finely chopped
up to 8 cloves
Olive Oil
8 tsp
Olive Oil
plus more as needed
Butter Lettuce
1 head
Butter Lettuce
Fennel Bulb
1
Fennel Bulb
Blue Cheese
as needed
Blue Cheese
about 1 large wedge
Ciabatta Bread
as needed
Ciabatta Bread
preferably fresh bread
Coarse Sea Salt
to taste
Coarse Sea Salt
Coarse Black Pepper
to taste
Coarse Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
2676
Fat
271.6 g
Protein
48.6 g
Carbs
6.7 g
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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/

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 Zest (1), Lemon Juice, Garlic (6 cloves), and Olive Oil (8 tsp).
step 4
Cut 10 lengths of string/kitchen twine, each about 30 cm long. Sprinkle the herbs, Fennel Seeds (8 tsp) 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 (8 tsp) 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.
Tags
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Lunch
Date Night
Shellfish-Free
Dinner
Pork
Game Day
Italian
Summer
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