Porchetta heroes with cabbage, parmesan and almond salad

Australian Gourmet Traveller recipe for porchetta heroes with cabbage, parmesan and almond salad.
Porchetta heroes with cabbage, parmesan and almond salad

Porchetta heroes with cabbage, parmesan and almond salad

Ben Dearnley
3H 30M
4H 10M

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.


Mustard dressing
Cabbage, parmesan and almond salad



1.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.
2.Meanwhile, for mustard dressing, whisk ingredients in a bowl and season to taste.
3.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.

Drink Suggestion: Wine suggestion Pale, dry rosé. Drink suggestion by Max Allen


Related stories