Fig and macadamia porchetta

 


Fig and macadamia porchetta

Ingredients (10)

4 garlic cloves, crushed

2 tbs runny honey

1 1/2 tbs fennel seeds, roasted, crushed

Zest of 2 lemons

Pinch of chilli flakes

200g dried figs, chopped

140g macadamias, chopped

2 tbs finely chopped thyme leaves

2.7kg pork belly, skin on, scored

1/4 cup (60ml) extra virgin olive oil

The cost per serving includes staple ingredients, costs vary based on individual supermarkets and is an estimate only.

Method

1.

To make the stuffing, place the garlic, honey, fennel seed, zest, chilli, fig, macadamia and thyme in a food processor and pulse until finely chopped. Season.

2.

Lay pork belly on a clean work surface, skin-side down, and butterfly the meat from the centre outwards on one side to separate meat from the skin without cutting all the way through, then open out to 1 large piece. Season all over and spread the stuffing over the meat only. Roll meat over itself into a log so that the skin is over the top and not rolled into the centre of the porchetta.

3.

Cut 12 pieces of kitchen string long enough to tie around the pork. Place the string at even intervals on a bench, then place the rolled pork on top. Tie each piece of string to secure the pork firmly so it holds its shape while cooking. Transfer to a tray and leave uncovered in the fridge to dry out the skin overnight or, if time permits, for 24 hours.

4.

Preheat oven to 220°C fan-forced.

5.

Place a wire rack inside a roasting tray and place porchetta on the rack with the seam underneath. Drizzle with olive oil and season all over with fine salt. Roast for 40 minutes, then reduce heat to 180°C fan-forced and roast for a further 40-50 minutes until skin is crackling and meat is cooked (if you have a meat thermometer, you want the porchetta to be around 58°C in the centre). Remove from the oven, cover loosely with foil and rest for 20-25 minutes before carving.

 

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