Gennaros Stuffed Porchetta Recipes
GENNAROS STUFFED PORCHETTA
Steps:
- Preheat your oven to full whack. Lay the boned shoulder of pork on a board, skin-side down, and season well with a few really good sprinkles of salt and pepper. Massage this seasoning all over the meat. Put a large pan on a medium heat and fry your diced onion in a lug of olive oil for about 10 minutes and when it's softened but not coloured, turn the heat down to low and add the chopped chicken livers and pork mince. Use a wooden spoon to break the mince up a bit and mix everything together. Add the pine nuts, raisins, chopped sage and parsley, then season with a good sprinkle of salt and pepper. Pour in a splash of red or mulled wine, give everything a good stir then take your pan off the heat. You don't want to cook the meat now, you just want to get a good mix of flavours going so you have a delicious stuffing. Put the stuffing in a bowl and put it to one side to cool down. Once your stuffing has completely cooled, spoon all of it down the middle of the opened shoulder. Roll the meat up quite tightly then tie it up as tightly as you can with 4 or 5 pieces of string. Drizzle all over with olive oil, season with salt and pepper and rub the seasoning all over the skin to help it turn into delicious crackling. Lay your carrots across the middle of the roasting tray and put the meat on top. Pour your glass of red or mulled wine and a glass of water in the bottom of the tray then put your meat in the oven. Turn the heat down immediately to 180°C/350°F/gas 4 for about 3 ½ to 4 hours until lovely and golden. Once it's out of the oven carefully remove the skin and put it to one side. Slice the pork then serve it with some tasty bits of broken up crackling, lovely potatoes and a few greens or a nice salad. Absolutely gorgeous.
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- Heat the oven to 220°C/200°C fan/ gas 7. Lay the pork belly flat on a work surface, skin-side down. Sprinkle with half the salt and lots of ground black pepper, rubbing it well into the meat. Leave to rest for 10 minutes.
- Cut 10 lengths of string, each about 30cm long (or see Cook School for an alternative tying method). Sprinkle the herbs, fennel seeds and garlic over the pork. Carefully roll up the from one of the long ends, then tie very tightly with string in the middle of the roll. Tie at either end, about 1cm in, then keep tying at intervals along the roll until all the lengths of string have been used up. If any filling escapes, push it back in.
- Massage 1 tbsp of the olive oil all over the joint (see Know-how), then rub in the remaining salt and some ground black pepper. Grease a large roasting tin with the remaining olive oil, then add the pork. Roast for 15 minutes with the seam facing upwards. Turn the pork and continue to cook, seam-side down, for 15 minutes (see Know-how).
- Turn the oven down to 150°C/ 130°C fan/gas 2 and cover the pork with foil. Roast for another 3 hours, adding the potatoes and carrots to the roasting tin after 1½ hours.
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- Gennaro makes a mean stuffed porchetta. It looks and tastes beautiful, but don’t be intimidated because it’s really not hard to do at all.
- Get your butcher to butterfly the meat for you then make this beautiful stuffing and roll it up inside the meat before you roast it.
- You’ll want to have a piece of string about an arm’s length handy to tie your meat up once you’ve rolled it.Preheat your oven to full whack.
- Lay the boned shoulder of pork on a board, skin-side down, and season well with a few really good sprinkles of salt and pepper.
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