The perfect recipe to make this Easter holiday. Porchetta is a savoury and moist boneless pork roast of Italian culinary tradition, stuffed with garlic, rosemary, fennel and other herbs and spices. Italian Kitchen’s Executive Chef Mark Greenfield brings to you a simple, and delicious, Porchetta recipe for you to enjoy this holiday weekend.
Fraser Valley Whole Pork Belly, skin on (approx 10lbs)
Okanagan Pears (8-10pcs)
Sage (generous handful)
Rosemary (generous handful)
Perigord Truffle (30grams)
Butternut Squash (2-3pcs)
Baby Golden Beets (2doz)
Ask your local butcher for a whole pork belly, skin on. Finely dice pear, sage, rosemary and garlic, toss liberally with salt and olive oil. With skin side facing down, marinate porchetta with pear & garlic mixture, making sure all areas are well seasoned. Using butchers twine, roll entire piece into an even roast (cross-hatch skin with a sharp knife for best crackling). Set aside in refrigerator for 24hrs.
In a large roasting pan, place butternut squash (halved, seeded), and golden beets (scrubbed, rinsed), with whole porchetta roast on top. Cover tightly with foil and place in 300˚F oven for 1.5hrs. Remove from oven, remove foil, and drizzle skin with ½ of honey and olive oil- place back in 450˚F oven, uncovered for 10-20 minutes until skin is puffed and crispy (golden brown).
Allow roast to rest for up to 30 minutes. Finish by drizzling honey over crispy skin, and shaving truffle over the whole roast before slicing thinly and serving with roasted vegetables.