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FEATURE RECIPE
Porchetta, crackling and nectarine relish on ciabatta
You'll need to begin this recipe 2 days ahead.
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Serves
8
Cooking Time
Prep time 40 mins, cook 2 hrs (plus pickling, resting)
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1.5 kg piece
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boneless pork belly
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1 tbsp
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finely chopped rosemary
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2
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garlic cloves, crushed
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1 tsp
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coarsely cracked black pepper
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1 tsp
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coarsely crushed fennel seeds
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1½ tbsp
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sea salt
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50 ml
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olive oil, for drizzling
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200 ml
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dry white wine
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8
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ciabatta rolls, split
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To serve:
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aïoli, wild rocket and thinly sliced nectarine
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| Nectarine relish |
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1 tbsp
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olive oil
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1
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Spanish onion, diced
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2
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garlic cloves, finely chopped
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1 tsp
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fennel seeds
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8
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nectarines, cut into thick wedges
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60 gm
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caster sugar
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2 tbsp
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red wine vinegar
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Juice
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of 1 lemon
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1
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fresh bay leaf
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1
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rosemary sprig
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1
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For nectarine relish, heat oil in a large saucepan over medium-high heat, add onion, garlic and fennel seeds and stir occasionally until tender (4-5 minutes). Add remaining ingredients, season to taste, bring to the simmer, reduce heat to medium and stir occasionally until thick and jammy (15-20 minutes). Transfer to a sterilised container and refrigerate to pickle before using (2 days). Makes about 500ml. Nectarine relish will keep refrigerated for 1 month.
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2
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Preheat oven to 220C. Place pork belly skin-side up on a work surface and score skin in a cross-hatch pattern. Combine rosemary, garlic, pepper and fennel seeds with half the sea salt in a bowl then spread evenly over pork belly. Drizzle skin with oil and scatter with remaining sea salt, massaging into the incisions. Place in a roasting pan, add wine, roast until crackling starts to form (30-40 minutes), reduce temperature to 160C and roast until cooked through (1 hour). Rest for 20 minutes then thickly slice.
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3
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Spread ciabatta rolls with aïoli and nectarine relish, top with pork, crackling, rocket and nectarine slices and serve.
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This recipe is from the February 2012 issue of Australian Gourmet Traveller.
Drink Suggestion Fruity young red barbera.
RECIPE Emma Knowles & Lisa Featherby
PHOTOGRAPHY William Meppem
STYLING Emma Knowles
DRINK SUGGESTION Max Allen
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