Porchetta with Salad
This Porchetta with Salad recipe is great for sharing. The dish originates from Italy and James has layered it up with a gorgeous stuffing!
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Oven
- Baking rack
- Roasting pan
- Butcher's twine
- Grater
- Measuring spoon
- Fork
- Plate
- Refrigerator
- Serving platter
- Kitchen towel
Ingredients
- 3kg boned pork middle loin, skin scored
- 300g Dorset Blue Vinney cheese, crumbled
- 1 medium onion, grated
- 2 English apples, grated
- 1⁄2 teaspoon ground cinnamon
- 2 tablespoons fennel seeds 100g sultanas
- 100g walnuts, roughly chopped small bunch of parsley, chopped 50g breadcrumbs
- 2 eggs, beaten
- Sea salt and freshly ground
- Black pepper
- Mixed salad leaves and French dressing
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