Name: Porchetta with rosemary focaccia (porchetta stile di Ariccia servite con focaccia al romarino)
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 10
Ingredients: 2 kg boneless pork belly (see note); 2 garlic cloves, finely chopped; 3 fresh bay leaves; 2 rosemary sprigs, finely chopped; 10 black peppercorns, coarsely crushed in mortar and pestle; 2 tbsp sea salt; 50 ml olive oil; 250 ml white wine; Rosemary focaccia; 350 gm “00” flour; 10 gm dried yeast; 25 ml olive oil; Pinch caster sugar; 2 tbsp rosemary leaves; For scattering: sea salt flakes

“My family’s favourite dish at Svago so far has been the roast pork, but I haven’t been able to replicate it at home. What’s the secret?”

Graham Wheeler, Box Hill, Vic

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Ingredients

2 kg boneless pork belly (see note)

2 garlic cloves, finely chopped

3 fresh bay leaves

2 rosemary sprigs, finely chopped

10 black peppercorns, coarsely crushed in mortar and pestle

2 tbsp sea salt

50 ml olive oil

250 ml white wine

Rosemary focaccia

350 gm “00” flour

10 gm dried yeast

25 ml olive oil

Pinch caster sugar

2 tbsp rosemary leaves

For scattering: sea salt flakes

Method

Main

1.For rosemary focaccia, preheat oven to 200C. Combine flour and yeast in a bowl, make a well in the centre, add oil, 250ml lukewarm water and a pinch each of salt and sugar, mix well to combine. Knead on a lightly floured surface until smooth (5-7 minutes). Press into a lightly oiled 30cm x 20cm tray, cover and stand until slightly risen (35-40 minutes). Scatter with rosemary and sea salt, form indentations at intervals with fingertips and bake until golden (25-30 minutes). Cool for 5 minutes in tray, remove and cool completely on a wire rack, then slice foccacia into even pieces.

2.Reduce oven to 140C. Place pork belly skin-side up on a work surface with longest side facing you, then score skin in a fine cross-hatch pattern. Combine garlic, herbs and crushed pepper with half the sea salt in a bowl then spread evenly over pork belly. Turn pork belly over, roll away from you to form a cylinder with skin-side out, then tie at intervals with butcher’s twine. Drizzle with oil and scatter with remaining sea salt, massaging into the incisions. Place in a deep roasting pan and roast for 1 hour. Increase temperature to 160C, cook for 30 minutes, then increase temperature to 180C for another 30 minutes. Pour over wine and baste occasionally until cooked through (30 minutes). Remove from oven and rest. Remove twine, thickly slice and serve immediately with rosemary foccacia.

Note Use Berkshire pork belly where available, with the loin attached.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Vanessa Austin

Ingredients

Method

Main

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