Roam @ Woodside
ROAM@WOODSIDE
NDUJA STUFFED PORCHETTA RECIPE
I love Porchetta, especially this recipe. Portchaetta is a traditional Italian dish that features seasoned and slow roasted pork. Cooking porchetta over red hot embers adds a unique smoky flavor and a charred crust to the already flavorful roast. The slow roasting process allows the pork to become tender on the inside while developing a crispy and crackling skin on the outside.
Ross Anderson's Nduja stuffed Porchetta cooked over fire makes for a fantastic centerpiece at gatherings and feasts. Its aromatic blend of herbs and spices, combined with the rich taste of slow-roasted pork, will be a real crowd-pleaser for all your friends and family.
INGREDIENTS:
- 2.5kg pork belly, boneless
- 1 tbsp of fennel seeds
- 1 pinch of ancho chilli flakes
- 1 lemon, zested.
- 4 garlic cloves
- 1/2 tsp cracked black pepper.
- 300g Nduja
- 250g butter
METHOD
- Place the fennel seeds, chilli flakes, garlic cloves, salt and pepper in a pestle and mortar or food processor and grind/blitz to a paste.
- Place the pork belly skin-side down and lightly score the belly flesh into 2cm horizontal scores (The way your going to carve at the end!) and massage the stuffing paste into the belly. Roll up tightly, tie up with butcher’s string and leave uncovered in the fridge overnight.
- Now set up your rotisserie. More info Click Here
- Light the Somerset Grill, using the fire box and create a good bed of embers. We used beech wood as it gives off great heat, which is sustainable. (How to Light Click Here , Wood Suppliers Click Here.)
- Place the Rotisserie through the centre of the loin and secure with clamps both sides. Rub with rapeseed oil and season heavily with salt. Set the rotisserie going.
- You need to manage the cook ensuring to not get too much direct heat by moving the pork up and down. You will know when it is right by listening for the gentle crackle and the skin will slowly start to blister, but not rapidly! This should take around 2 - 3 hours and cook until it reaches 70c internally.
- Whilst the pork is cooking, in a saucepan, place the Nduja and butter, melt and combine the 2 items.
- Once the pork reaches 70c, increase the heat by building up the fire box and baste with the nduja and butter mix continuously (every 3 - 5 mins) until pork hits 88 – 90c.
- Remove and rest once skin has popped.
- While the pork is resting, pour over the excess Nduja mixture and then carve once rested for 30 mins.
For Online Butchers Click Here
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