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Porchetta with stuffing

Christmas recipes

Porchetta with stuffing

1¾ hours

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Porchetta with stuffing

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 30 minutes, plus overnight chilling time

Cooking Time 1¾ hours

Ingredients

1 kg pork belly
1 T sunflower oil
1 t fine salt
½ t bicarbonate of soda

For the stuffing:

2 T butter
2 onions, chopped
2 x 130g breadcrumbs
2 apples, grated
30 g parsley, chopped
2 T truffle oil

Method

1. Place the pork on a tray skin, side up, then chill overnight, uncovered, to allow the meat to dry out for a crispier crackling.

2. Preheat the oven to 240°C. Place the pork on a baking tray, skin-side down, and score the meat. Spoon over the stuffing, roll up and secure with string.

3. Rub the pork with the oil, salt and bicarbonate of soda. Roast for 15 minutes, then reduce the heat to 180°C. Roast for 1½ hours. Rest for 20 minutes, then carve.

4. To make the stuffing, melt the butter in a pan and cook the onions over a low heat until soft. Add the breadcrumbs, apples, parsley and truffle oil and mix.

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Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly