This is a wonderful Argentinian recipe from Porteno, an equally as wonderful Sydney restaurant.
I’m not sure how you could go wrong with this one: pork belly, chilli, herbs and plenty of cooking time. Go further and over a high heat on your grill, crispen the skin even further for 15 minutes once you’re done with the oven.
Even better than the night before, the pork is incredible on a roll the next day with a bit more of the chimichurri, butter and some of the crackling.
It doesn’t have to be Christmas to enjoy this one though at the very least, you would be mad not to do this at Christmas during that crazy time between Christmas Day and New Years.
This is what it is all about.
3 – 4kg pork belly, deboned, skin on
1 tbsp fennel seeds
1 tbsp fine salt
1 tsp chilli flakes
1 tsp black peppercorns
4 cloves garlic, roughly chopped
2 tbsp fresh rosemary leaves, roughly chopped
Extra fine salt
1 cup flat-leaf parsley (firmly packed)
½ cup olive oil
½ cup red wine vinegar
¼ cup coriander (loosely packed)
3 garlic cloves, finely chopped
1 tsp dried chilli flakes
- For the pork: Start preparing the pork belly the day before cooking. Using a mortar and pestle, pound the fennel seeds, salt, chilli flakes, peppercorns, garlic and rosemary together to make a paste. Rub the paste on the inside of the pork belly.
- Roll the pork belly lengthways and using butcher’s twine, tie the meat at 2 ½cm intervals to hold it together. Wrap tightly in cling wrap and leave in the fridge overnight.
- Remove the porchetta from the fridge and uncover. Season with fine salt all over the skin. Leave for 1 to 2 hours to draw out the moisture. Wipe with a clean, damp cloth to remove the salt.
- Heat the oven to 150c. Place the porchetta on a rack inside a baking tray. Put in the oven and cook for 2 ½ to 3 hours. Increase the heat to 200c for 15 minutes to crackle the skin.
- For the chimichurri: Pulse the ingredients in a food processor until you have a paste.
- Serve the pork with the chimichurri.