Chefs' Recipes

Porchetta alla Ariccia (Ariccian-style roast pork belly)

Australian Gourmet Traveller recipe for Porchetta alla Ariccia (Ariccian-style roast pork belly)
Porchetta alla Ariccia (Ariccian-style roast pork belly)

Porchetta alla Ariccia (Ariccian-style roast pork belly)

Ben Dearnley
8
30M
1H 50M
2H 20M

“Ariccia, a town famous for its porchetta, is south-east of Rome in the Castelli Romani area.” Salvatore Caccioppoli, Scopri, Carlton, Vic

Ingredients

Fagioli all’uccelletto

Method

Main

1.Place pork skin-side up on a work surface, drizzle with half the olive oil, scatter with 3 tsp sea salt and massage in well. Refrigerate, uncovered, for salt to penetrate (2 hours).
2.Preheat oven to160C. Place pork skin-side down on a work surface, scatter over herbs and garlic, season to taste, roll to form a cylinder, then tie at intervals with kitchen string. Place in a deep roasting pan, drizzle with remaining oil and roast until partly cooked (35-40 minutes), then increase temperature to 180C and roast until skin begins to crisp (35-40 minutes). Add wine, increase temperature to 200C and cook until skin is crisp (35-40 minutes). Set aside to rest (30 minutes).
3.Meanwhile, for fagioli all’uccelletto, cook beans in a large saucepan of simmering water over medium heat until tender (25-30 minutes), then drain (reserve 375ml liquid). Heat oil in a separate saucepan over medium heat, add pancetta, herbs, garlic and chilli and sauté until tender (5-7 minutes). Add tomato, cook until tomato starts to soften (5-7 minutes), add beans and liquid and cook until thick (10-15 minutes). Season to taste and serve hot with thickly sliced pork.

Note If fresh borlotti beans are unavailable, substitute dried beans soaked overnight in cold water. The cooking time may vary.

This recipe is from the May 2011 issue of Australian Gourmet Traveller.

Notes

Related stories