1 pork loin with belly attached

Stuffing, Herbs (see below)

12 garlic cloves

Drop of port

Salt, Olive oil

6 carrots, 3 onions

Sprig of Rosemary

1 litre chicken stock

2 tbsp plain flour

Stuffing

8 slices of smoked pancetta

200g pork livers

2 red onions

Knob of butter

Drop of red wine

100g parmesan cheese

100g breadcrumbs

100g mixed dried fruits

Apricots, Cranberries, Raisins

Pesto

6 garlic cloves

4 tbsp fennel seeds

1 tbsp of dried rosemary

1 tbsp of dried oregano

1 tbsp black peppercorns

Zest of 1 lemon

1 tsp salt

1 tsp chilli flakes

3 tbsp extra virgin olive oil

Fresh herbs

4 tbsp fresh sage

Just amazing Umbrian dish.

This is a fabulous Italian dish originated in Umbria but you can get it everywhere in Italy.

Try to get a pork loin with the belly attached and ask your butcher to remove the bones and butterfly open the loin meat. With the pork belly skin-side down, score the meat in a cross-hatch pattern, 1cm deep and 3cm apart. Turn pork belly over, and using a sharp knife, score the skin a little (should not go down into the meat) a cross-hatch pattern about 2cm apart. Season skin side of prepared pork belly with salt. Turn, skin-side down, and set aside.
Peel and smash the 12 garlic cloves and set aside.

Prepare the pesto

Peel the garlic and add all ingredients to a mortar. Utilising the pestle smash all ingredients together until you get a smooth pesto sauce.

Prepare the fresh herbs

Chop the fresh herbs and mix in a bowl with the oil.

Make the stuffing

Peel and finely slice the onions and finely slice the pancetta. Fry the onions and pancetta at medium heat with some olive oil and a knob of butter. Stir now and then. In the meantime, finely chop the liver and then add to the onions

Assemble the Porchetta

Skin side down, rub some Port wine into the meat, then sprinkle with some salt. Massage all of the pesto into the meat and then lay the stuffing over the meat, leaving a bit of room at the sides. Sprinkle the herbs over the stuffing. Now roll the Porchetta, starting with the loin and roll to the pork belly end. Utilise some butchers twine to secure the Porchetta roast.

Cover with cling film and place in the fridge to infuse for 2 hours or overnight.

Take the Porchetta out of the fridge before roasting and leave to reach room temperature. Peel and half the carrots, peel and quarter the onions and lay them in a suitable roasting tin. Place the Porchetta on top of the vegetables. Add the sprig of rosemary and a quarter of the chicken stock.

Place in a pre-heated oven.

Cook for ½ and hour at 260’C, then at 160’C for 4 hours. Baste with more chicken stock every hour. Once cooked (internal temperature to 75’C) take out of the oven, place on a board and rest for 30min before carving and serving.

During the rest period make the sauce from the roast juices. Place the roasting tin on a medium heat on the hob. Skim away most of the fat, then add the flour. Smash the carrots and onions and stir well. Pour in ½ litre chicken stock and simmer until sauce reaches desired consistency. Stir now and then. Before serving strain the gravy through a coarse sieve.