Recipe
Christmas Porchetta
Celebrate Christmas with this delicious porchetta recipe! Made with Huntsham Middle White pork belly. The perfect centrepiece for your festive feast.
Method
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Season the pork with sea salt. Roughly crush the remaining ingredients together using a pestle and mortar.
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Spread the herb mixture over the flesh side of the Middle White, squeeze over the lemon juice.
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Roll the pork and tie using string as tightly as possible every 2 cm, leave to rest at room temperature for about 1 hour to allow the garlic and herbs to infuse into the meat.
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Preheat the oven to 180C/Gas 4, cover the base of a roasting tray with 5mm of water, put the pork into the roasting tray and into the oven.
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Cook for 4 hours, sprinkling a little of the wine over the meat eevery 30 minutes, once the 100ml wine has finished spoon over the cooking juices every 30 minutes.
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When the pork is cooked the skin will be golden brown and crisp, using a skewer pierce the skin and the meat juices should run clear.
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Remove from the oven and rest for 30 minutes before serving.
