Stuffed Roast Pork
Known as porchetta in Italy, this pork dish has become a much-loved classic in Britain and a great alternative to turkey for a festive meal. Boning, butterflying and stuffing the pork like this means...
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 www.hairybikers.com.
Cooking tools:
- Food processor
- Mortar and pestle
- Instant-read thermometer
- Roasting pan
- Butcher's twine
- Oven
- Refrigerator
- Aluminum foil
- Paper towel
- Chef's knife
- Cutting board
- Measuring spoon
- Serving platter
- Serving bowl
Ingredients
- 3kg piece of boned belly pork attached to the loin, butterflied and rind scored
- 1.5kg potatoes, such as Maris Pipers, thickly sliced
- 1 onion, thickly sliced
- 100ml white wine or cider
- 100ml chicken stock or water
- sea salt
- black pepper
- 3 tbsp finely chopped rosemary
- 1 thyme sprig, leaves only, finely chopped
- 1 garlic bulb, cloves peeled and crushed
- 1 tbsp fennel seeds, crushed
- 1 tsp chilli flakes
- zest of 1 lemon
- 50ml wine
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