Put Australian pork on the menu this Easter with this porchetta recipe featuring autumnal herbs like sage, rosemary, nutmeg and cinnamon.
Coming in at around $6 a plate, this recipe is the perfect cool weather, family-style meal sure to be a hit with all.
Ingredients (makes 10)
- 2.5kg pork belly, skin on, unscored
- 250g silverbeet, trimmed
Filling
- 80ml extra virgin olive oil
- 80g butter
- 1 brown onion, chopped
- 10g ground fennel seeds
- 12 cloves garlic
- 300g fresh breadcrumbs
- 20g sage
- 15g rosemary
- 25g flat leaf parsley
- 2g ground ginger
- 2g nutmeg
- 2g cinnamon
- 2g smoked paprika
- 2g cayenne pepper
- 250g pork mince
- 250g chicken mince
- 2 eggs
Pork belly method
- Place pork belly on a tray. Pat skin dry with paper towel and rub liberally with sea salt. Leave uncovered in fridge overnight to dry out skin.
Filling method
- Heat a fryingpan over medium heat. Add oil and butter. Once butter has melted, add onion, fennel and finely chopped garlic. Cook until onion is soft. Stir through breadcrumbs and set aside to cool.
- Place cooled mixture in a food processor with herbs and spices. Process until combined. Transfer to a bowl and using hands, mix with pork and chicken mince and eggs.
