If there is anything that I love more is delicious porchetta!
I’ve grown up with porchetta but when I ate it for the first time in Italy, I was blown away! I they serve it in bread and it’s called ‘Pane e Porchetta’ and you can anywhere in the streets of Italy. It’s quite popular in Rome and it’s so delicious that you can’t stop at just one! Basically it is beautiful fresh bread stuffed with delicious porchetta. Meat, crackling and all the juices. How can you not try it?
My local go to place LaManna Supermarket in Essendon fields, based in Melbourne. They have everything. I’m not exaggerating.. I mean everything! The range of meats is truly something else and the best part is, is that they do all the work for you!
Normally I would have to score the meat and remove any excess fat but the team prepack it all prepared for you. How good is that?! So all you need to do is pop all the ingredients together, cook and eat. So simple!
There are so many ways to make delicious porchetta but I wanted to make it as simple as possible. Fresh and delicious ingredients that create a big punch!
Details of LaManna Supermarket
10 English Street, Essendon Fields Victoria 3041
M-F 8am-7pm S-S 8am-6pm
1.2kg LaManna boneless pork belly
2 cloves garlic, minced
2 tsp fennel seeds
1 tsp dried rosemary
1 ½ tbsp. of sea salt
½ black peppercorns
½ cup olive oil
½ tsp chilli flakes
Zest of 1 small lemon
Pat the pork belly dry with a paper towel removing any excess moisture. The great thing about LaManna meats is that they will already have the skin scored for you!
In a mortar and pestle, combine the fennel seeds, lemon zest, rosemary, peppercorns, garlic, chilli flakes, sea salt and olive oil. Mash until it forms a paste. Rub all over the pork. Tie with kitchen string at 2-inch intervals and place in the fridge uncovered to dry out.
Remove pork from refrigerator 1 to 2 hours before you want to cook it. Preheat the oven to 200°C.
Place pork on a wire rack set in an oven tray and cook 3½ to 4 hours. Cook in pork at 200°C for the first 30 minutes and then reduce heat to 180°C for the remaining of the cooking time.
Allow porchetta to rest for 30 minutes prior to carving. Remove the string and discard.