MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Suckling Pig Porchetta
Categories: Pork, Wine, Herbs, Vegetables
Yield: 12 Servings
8 kg Suckling pig
375 ml White wine
70 g Wild fennel flowers
2 Branches rosemary
1 Garlic head; in cloves
Nutmeg
Rock salt
Black peppercorns
Extra virgin olive oil
Debone the pig, removing its leg bones, shoulder bones, rib cage,
and spine, then trim off any excess fat. Wipe the meat clean as
necessary.
Meanwhile, boil the wine rapidly in a small saucepan so that the
volume of liquid reduces to 30 mL or 2 tb. Remove from the heat and
cool.
Finely chop the fennel flowers, the needles of the rosemary, and
the garlic cloves. Add salt, pepper, and finely grated nutmeg to
taste. Carefully stir the reduced wine into the herb mixture.
Fill the cavity of the pork with the herb mixture, then sew it up
securely using a trussing needle. Rub the pig all over with olive
oil, and season again. Thread it with an oven spit if you have one,
alternatively use a large roasting tray.
Set the oven @ 130 C/265 F. Roast the porchetta for about 4 hours,
turning the heat up to 210 C/410 F for the last 10 minutes.
Remove from the oven and leave to rest.
Sit the pork on a cutting board, carefully release it from the spit
(if using) and serve at your leisure, either hot, warm or cold.
Porchetta is traditionally thinly sliced.
If you are using a boned loin of pork with the belly still
attached, butterfly the loin, and score the skin at regular
intervals. Roll the meat into a cylinder once you have spread it
with the herb mixture, and tie the length with kitchen string every
few centimetres to help it stay together.
Recipe FROM:
https://www.gordonramsayrestaurants.com
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