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