PORCHETTA ROLL

Celebrate with slowly cooked crackling pork and a glass of wine for the perfect holiday dish.

INGREDIENTS

• 1/2 fennel bulb, finely chopped
• 3 garlic cloves, finely chopped
• 1/2 red onion, finely chopped
• 1 tbs fennel seeds
• 1 tbs each chopped rosemary and sage
• 1.5 kg boneless pork shoulder, skin scored
• 1/2 cup (125ml) dry white wine
• 2 cups (500ml) chicken stock
• 3/4 cup (225g) whole-egg mayonnaise
• 1 tbs salted capers, rinsed, drained, chopped
• 6 round bread rolls
• Chilli jam and salad leaves, to serve

• METHOD

  • 1
    Preheat the oven to 160°C. Combine the fennel, garlic, onion, fennel seeds and herbs in a bowl.
  • 2
    Place the pork shoulder, skin-side down, on a board, season the flesh, then spread over half of the fennel mixture. Roll up pork, securing at 2cm intervals with kitchen string, then rub the skin with sea salt. Place remaining fennel mixture in a 20cm x 28cm flameproof roasting pan and top with the pork, seam-side down. Pour the wine and stock into the pan, then bring to a simmer over medium heat. Transfer to the oven and cook for 3 hours or until tender, topping up with stock or water if required.
  • 3
    Increase oven to 220°C and cook pork for a further 20 minutes or until skin is crisp.
  • 4
    Meanwhile, combine the mayonnaise and capers in a small bowl until well combined and chill until ready to serve.
  • 5
    Remove the pork from the roasting pan (reserving the liquid in the pan), loosely cover with foil and set aside to rest for 15 minutes.
  • 6
    Remove crackling and break into small shards. Using 2 forks, shred pork meat and place in a bowl. Add 1/3 cup (80ml) reserved liquid, season and stir to combine.
  • 7
    Halve the rolls and spread chilli jam on the bases, then top with pork, leaves, crackling and caper mayonnaise. Replace roll tops and serve immediately.