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Crispy roast porchetta with charred onion petals and thyme brown butter

2 hours

Crispy roast porchetta with charred onion petals and thyme brown butter

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 40 minutes

Cooking Time 2 hours

Ingredients

2 kg rolled pork loin
1 T coarse salt
6 onions, peeled and halved
125 g butter
3 T lemon juice
15 g thyme

Method

1. Preheat the oven to its highest temperature. Using a very sharp knife, make closely spaced incisions into the pork skin, taking care not to cut into the meat.

2. Rub the salt all over, opening up the incisions slightly to ensure the salt covers the pork. Place on a roasting rack on a baking tray and roast for 30 minutes.

3. Reduce the heat to 180°C and roast for a further 1½ hours.

4. To make the onion petals, heat a large frying pan. Place the onions in the pan, cut side down, and char. Allow to cool slightly, then separate the petals.

5. To make the thyme brown butter, heat the butter over a low heat, swirling the pan, until it is golden in colour. Add the lemon juice and thyme.

6. To serve, slice the pork and serve with the onions, drizzled with the butter, and creamy mash or polenta if you like.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Cheese-and-onion pies

Onion-and-leek quiche with pretzel base

French-esque onion soup

Baked rigatoni with ricotta, shallots and spinach

Pepper-and-onion salt-smashed pea pasta

Roast onion-and-triple-cheese tart

Easy caramelised onion tarte tatin

Lebanese toum

Seafood platter with onion rings

Tomato-and-chilli mussels with garlic toast

Ricotta with charred Tenderstem broccoli and crispy fried onions

Crispy roast porchetta with charred onion petals and thyme brown butter

Crispy roast porchetta with charred onion petals and thyme brown butter

Ingredients

Method