Porchetta with dried peach and thyme recipe
Dried fruit works brilliantly in stuffings, and peach and pork are a beautiful combination. Serve with green vegetables and roast potatoes or soft polenta.
This recipe is from The Art of the Larder by Claire Thomson, published by Quadrille.
Ingredients
- 4 tbsp olive oil
- 1 onion, finely diced
- 50 g fresh breadcrumbs
- 120 g dried peaches, finely sliced or chopped
- 2.2 kg pork belly, boned, skin on
- 2 tbsp sea salt
- 2 tsp ground black pepper
- 1 tsp fresh thyme, leaves roughly chopped
- 4 tbsp olive oil
- 1 onion, finely diced
- 1.8 oz fresh breadcrumbs
- 4.2 oz dried peaches, finely sliced or chopped
- 4.9 lbs pork belly, boned, skin on
- 2 tbsp sea salt
- 2 tsp ground black pepper
- 1 tsp fresh thyme, leaves roughly chopped
- 4 tbsp olive oil
- 1 onion, finely diced
- 1.8 oz fresh breadcrumbs
- 4.2 oz dried peaches, finely sliced or chopped
- 4.9 lbs pork belly, boned, skin on
- 2 tbsp sea salt
- 2 tsp ground black pepper
- 1 tsp fresh thyme, leaves roughly chopped
Details
- Cuisine: Italian
- Recipe Type: Roast
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 210 mins
- Serves: 4
Step-by-step
- Heat the oven to 220°C (428°F)/fan 200°C (392°F).
- Heat 1 tablespoon of the oil in a small frying pan. Add the onion and cook until soft and translucent, about 8–10 minutes. Tip the cooked onion into a small mixing bowl and add the breadcrumbs, peaches and thyme. Season with salt and pepper.
- Using a sharp knife or a clean Stanley knife, score the pork belly skin at 2cm (0.8 inch) intervals in a criss-cross fashion. Rub 1 tablespoon of sea salt over the skin, then turn the belly over and season with salt and pepper. Arrange the stuffing down the centre of the meat lengthways.
- Roll the belly tightly, securing the sides neatly together with kitchen string. Put the tied pork belly on a wire rack in a roasting tin.
- Roast the pork in the centre of the oven for 30 minutes.
- Turn the oven down to 180°C (356°F)/fan 160°C (320°F) and continue cooking for 2–2.5 hours. If the skin hasn’t crisped enough by then, turn the oven back up to 220°C (428°F)/fan 200°C (392°F) and crisp the skin for a further 20 minutes, taking care to not burn it.
- Remove the meat from the oven and leave the joint to rest in a warm place for 15 minutes or so before carving.
The Art of the Larder by Claire Thomson is published by Quadrille (£20). Photography by Mike Lusmore.
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