Rhubarb & Fennel Stuffed Porchetta
This crispy, golden porchetta is stuffed with rhubarb and fennel for a flavour packed twist on a classic. Served with roasted spuds and a tangy rhubarb gel, it’s a ripper dish for a special dinner or long lunch.
3 hrs 10 mins + overnight
Capable Cooks
6
What you’ll need
INGREDIENTS
- 1.5kg SunPork Fresh Foods Pork Belly
- 6 stalks rhubarb, 5 chopped, 1 whole stalk
- 2 green apples, cut into large pieces
- 1 lemon, juiced
- 1L water
- 2 cups white sugar
- 1 Tbsp. vinegar
- 3 sprigs thyme
- 150g fennel, sliced
- 1 garlic clove, crushed
- 4 spring onions, 3 chopped, reserve 1 whole stalk
- ½ cup breadcrumbs
- 500g baby potatoes, halved
How to make it
- Score the pork skin at 3cm intervals using a sharp knife. Rub salt over the skin and place uncovered in the fridge overnight to dry.
- In a large saucepan, combine 4 stalks of chopped rhubarb, apple, lemon juice, and water. Bring to the boil, then reduce to med. heat and simmer for 1 hr.
- Strain the mixture into a bowl, then gently squeeze out the liquid and discard solids.
- Return the liquid to a clean saucepan over med. heat, then add sugar and stir until dissolved. Simmer for 45–60 mins until thick and syrupy.
- Pour into a sterilised jar, add thyme sprigs, and vinegar and allow to cool before refrigerating.
- Pre-heat fan forced oven to 250°C and remove pork from the fridge to come to room temperature.
- In a fry-pan over med. heat, sauté 1 stalk of chopped rhubarb and fennel until soft. Add garlic, chopped spring onions and breadcrumbs, stir to combine, then remove from heat.
- Spread the rhubarb and fennel mixture over the meat side of the pork belly, leaving a 2cm border. Place the reserved whole rhubarb stalk and a whole spring onion down the centre, then roll tightly. Secure with butcher’s twine.
- Rub oil over the pork rind, sprinkle with salt, and place on a lined baking tray.
- Roast for 30 mins at 250°C. Then, reduce oven temp. to 150°C and cook for another 1 hr 30 mins, or until the internal temp. reaches 75°C.
- While the porchetta roasts, boil the potatoes in a saucepan over high heat until fork-tender. Drain, drizzle with olive oil and salt, then transfer to a lined baking tray.
- Roast in the oven for 30 mins alongside the porchetta.
- Remove the porchetta and potatoes from the oven and let rest for 10–15 mins. Slice and serve with roasted potatoes and rhubarb and thyme gel.
- Enjoy!
