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Porchetta

Porchetta

You’ll need to begin this recipe a day ahead.

“I was taken to Adelaide’s Farina for my birthday and fell in love with the roasted pork belly dish. Would you please ask Matthew Goodlet for the recipe?”
Kelly Rowe, Glengowrie, SA

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Porchetta

Serves 4
Cooking Time Prep time 20 mins, cook 7 hrs 55 mins (plus standing time)
1 kg   boneless pork belly
200 gm   coarse sea salt
5   juniper berries, crushed
½   bunch of thyme, finely chopped
2   fresh bay leaves
2 kg   duck fat (see note)
To serve:   shiso cress
Chicken jus
500 gm   chicken wings
1   litre (4 cups) chicken stock
1   fresh bay leaf
½   onion, coarsely chopped
1   sprig of thyme
½   star anise
Soft Gorgonzola polenta
130 gm   unsalted butter, coarsely chopped
1   onion, finely chopped
1   sprig of thyme
1   litre (4 cups) milk
100 gm   Gorgonzola dolce, coarsely chopped
100 gm   fine yellow polenta
Tarragon beans
150 gm   green beans, trimmed
25 ml   tarragon vinegar
2 tsp   coarsely chopped tarragon leaves


1 Place pork belly in a non-reactive dish, combine sea salt, juniper berries, thyme and bay leaves and rub into pork. Stand for two hours at room temperature. Rinse pork and pat dry with absorbent paper. Preheat oven to 85C or lowest setting. Heat duck fat in a very deep flameproof roasting pan over medium heat until melted (5 minutes), then submerge pork and weight down with another pan and an extra weight if necessary. Slow roast until pork is tender and falls apart easily (5½-6 hours), remove from fat, press between two weighted trays and refrigerate overnight.
2 For chicken jus, preheat oven to 180C. Roast chicken wings until golden (20-30 minutes), then combine with remaining ingredients in a large saucepan. Bring to the boil over medium heat and cook until reduced to one third (40-50 minutes). Skim fat and keep warm.
3 For soft Gorgonzola polenta, melt 50gm butter in a large saucepan over medium heat. Sauté onion and thyme until onion is translucent (5 minutes). Add milk and bring to the boil. Add Gorgonzola and whisk until melted, then slowly whisk in polenta and cook, stirring continuously, until thick (10-15 minutes). Reduce heat to low and beat until smooth. Remove from heat and season to taste with sea salt and freshly ground black pepper. Place polenta in a jug blender and process until smooth, gradually adding remaining butter.
4 For tarragon beans, blanch beans in boiling salted water (2 minutes), then drain and place in a bowl. Just before serving add vinegar and tarragon and season to taste. Toss gently to combine.
5 Preheat oven to 220C. Cut pork into four 10cm x 3cm rectangular pieces. Roast skin-side down in a roasting pan until crisp (5-8 minutes), then turn and cook until heated through (2 minutes), being careful not to let the skin burn. Spoon polenta onto plates, top with pork skin-side up and serve with tarragon beans, scattered with shiso cress and drizzled with jus.

Note Duck fat is available from butchers and select delicatessens. It can be re-used so store in the refrigerator between use.

RECIPE Matthew Goodlet, Farina PHOTOGRAPHY Teny Aghamalian STYLING Vanessa Austin

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