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Mascarpone

Porchetta heroes with cabbage, parmesan and almond salad


You'll need

4 kg boneless pork shoulder 2 bunches sage, coarsely chopped 10 rosemary sprigs, coarsely chopped 8 garlic cloves, crushed 2¾ tsp fennel seeds, dry-roasted, crushed 2 tbsp extra-virgin olive oil To serve: small white rolls, such as ciabatta, halved   Mustard dressing 150 ml extra-virgin olive oil 40 ml aged chardonnay vinegar 1 tbsp walnut oil 1 tbsp crème fraîche 1 small garlic clove, crushed 2 tsp Champagne mustard or Dijon mustard   Cabbage, parmesan and almond salad 1 small white cabbage (about 900gm) 6 golden shallots, thinly shaved 100 gm marcona almonds, roasted (see note) 80 gm parmesan, finely grated 1 punnet radish sprouts

Method

  • 01
  • Preheat oven to 130C. Score pork skin in a 1cm cross-hatch pattern and rub liberally with salt, rubbing into the cuts, then lay skin-side down on a work surface. Pound herbs, garlic, fennel seeds and 1 tbsp sea salt flakes in a mortar and pestle to a coarse paste and rub all over flesh of pork. Roll pork, tie loosely at intervals with kitchen string, then brush with oil. Transfer to a roasting pan and roast, basting occasionally, until golden and tender (3 hours-3½ hours). Increase oven to 220C, cook until skin is crisp (15-30 minutes), rest uncovered for 30 minutes before carving.
  • 02
  • Meanwhile, for mustard dressing, whisk ingredients in a bowl and season to taste.
  • 03
  • For cabbage, parmesan and almond salad, toss ingredients in a bowl to combine, season to taste, drizzle mustard dressing over and stand for flavours to combine (1-2 minutes), then serve with carved porchetta and rolls.

Note Marcona almonds, a Spanish variety, are available from select delicatessens; if unavailable, substitute blanched almonds.


Cooking a large joint of meat makes entertaining easy when you're feeding a crowd, and this pork is no exception. Place the salad, rolls, meat and a carving set on the table and let everyone help themselves.


At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

Drink Suggestion

Wine suggestion Pale, dry rosé.

Featured in

Nov 2011

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