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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunporkfreshfoods.com.au.
Cooking tools:
- Instant-read thermometer
- Mason jar
- Fine-mesh sieve
- Saucepan
- Mixing bowl
- Skillet
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Butcher's twine
- Colander
- Oven
- Stove
- Refrigerator
- Fork
- Spoon
- Measuring cup
- Aluminum foil
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
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