Dan & Steph's Stuffed Porchetta
Dan & Steph have created this porkalicious stuffed Porchetta Roast that you simply can’t miss! You’ll be in pork heaven with its herby sausage core and pork belly roasted to crackling perfection.
2 hrs
Capable Cooks
4
What you’ll need
INGREDIENTS
- 2-3kg SunPork Fresh Foods Pork Belly, rind on
- 3 Three Aussie Farmers Farmhouse Style Pork Sausages, casings removed
- 1 Tbsp. fennel seeds
- ¼ cup pine nuts
- 3 spring onions
- 2 garlic cloves
- ½ cup fresh flat leaf parsley
- 10 sprigs thyme leaves
- 4 Tbsp. extra virgin olive oil
- 1 egg
- Zest of 1 lemon
- ¼ cup breadcrumbs
- ¼ cup flaked sea salt
- 1.5m butchers’ twine
How to make it
- Pat pork belly rind dry and score in 1cm intervals using a sharp knife.
- Toast fennel and pine nuts in a fry-pan for 3-5 mins until fragrant.
- Use a food processor to combine toasted fennel and pine nuts with spring onions, garlic, parsley and thyme.
- Add sausage meat, 2 Tbsp. olive oil, egg, lemon zest and breadcrumbs then blitz to form a paste.
- Place pork belly rind side down and spread stuffing mix over the meat, leaving a 2cm border around the edges.
- 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 flaked sea salt into the rind and place in the fridge uncovered for 30 mins or ideally overnight.
- Pre-heat fan forced oven to 250⁰C.
- 30 mins prior to baking, rub rind generously with extra virgin olive oil and salt, massaging into the cuts.
- Place pork into an oven dish and roast for 30 mins.
- Reduce temp to 150⁰C and cook for a further 1 hr 30 mins, or until internal temp reaches 75⁰C.
- Serve & enjoy.
