Porchetta Salsa Verde
A crackling Porchetta is cooked to the perfect temperature on the rotisserie in V-Zug’s luxury Combair SLP Oven.
Ingridients
2.5-3kg piece boneless pork belly
¼ bunch of sage leaves
6 sprigs thyme
1tbs fennel seeds
2 tbs seeded mustard
1 tbs olive oil
salt and pepper
Salsa Verde:2 cloves garlic
4 anchovies
1 tbs capers
¼ bunch parsley leaves
¼ bunch basil leaves
¼ bunch mint leaves
1 lemon (zested & juiced)
2-3 tbs olive oil
Method
Score the pork into the skin, at approx. 2cm intervals in a criss cross pattern, being careful not to cut through to the flesh. (you can have your butcher do this for you)
Lay pork belly on work surface skin side down. Spread the mustard over the pork and then scatter the sage, thyme and fennel seeds on top. Massage into meat. Roll pork up firmly, starting from long side with the skin facing outwards. Tie at approx. 2cm intervals with kitchen string. Allow to sit in fridge, uncovered for at least six hours or overnight if possible.
Remove pork from fridge and bring to room temperature. Push the rotisserie skewer through centre of pork roll. Secure well with rotisserie forks. Salt and oil pork skin generously.
Select the Grill function. Set to the highest level and allow it to pre-heat for 10 minutes.
Fit the pork onto the rotisserie cradle and insert the tip of the rotisserie into the socket at the back of the oven. Insert the tip of the food probe into the end of the rotisserie and secure according to Operating Instructions, then plug the end of the probe into the socket on the side of your oven.
Set the food probe temperature to 85°C (or to your liking). Cook for 25 minutes or until skin has popped.
Turn Grill down to Level 3 and continue to cook until food probe temperature is reached. (Approximately 2 hours).
While the pork is cooking place all the ingredients for the salsa verde into a blender or food processor (or mortar and pestle) and process into a sauce consistency. Season to taste and add more lemon juice and/or olive oil if needed.
Remove rotisserie and pork from the oven and allow to rest and cool for at least 20 minutes.
Remove from the rotisserie and carve into thick slices. Serve with salsa verde.
Note: If required, for a crispier skin, return Grill highest level and cook for a further 10 minutes or until skin is crisp, after core temperature is reached.