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Belly Porchetta with Brandy, Apple & Sage Stuffing (1kg)
This is the best porchetta we've ever made, showing off the best of West Country pigs, apples and cider brandy. This porchetta has a traditional crumb stuffing that takes on the flavour of the pork while giving back the flavour of the brandy and juicy apple throughout the slow roast.
Serves 3
Product Weight:
1kg
2kg
3kg
Subscription price
Regular price
Belly Porchetta with Brandy, Apple & Sage Stuffing (1kg)
Subscription price
Regular price
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This is the best porchetta we've ever made, showing off the best of West Country pigs, apples and cider brandy. This porchetta has a traditional crumb stuffing that takes on the flavour of the pork while giving back the flavour of the brandy and juicy apple throughout the slow roast.
The secret to our exceptional pork lies in the meticulous care taken on farm. Sourced from passionate free-range pig farmers in England, our pigs are slowly reared on a natural diet. They are truly free-range meaning they are born and reared in fields all year round with space to roam and straw bedded huts for shelter. This care contributes to pork with incredible depth of flavour and a distinct meaty texture and goes a long way in supporting our British free-range pork industry.
Belly Pork (80%), Cider Brandy & Apple Stuffing (20%) (Pea Flour, Vegetable Protein, Dehydrated Onion, Herbs, Salt, Sugar, Antioxidant E300, Spice, Herb Extract, Water, Apple Flakes (1%), Cider Brandy (1%), Ginger).
For allergens see ingredients in BOLD.
| Typical values per 100g: | |
|---|---|
| Energy | 931kJ |
| 224kcal | |
| Fat | 15.0g |
| of which saturates | 5.4g |
| Carbohydrates | 7.5g |
| of which sugars | 0.7g |
| Protein | 14.6g |
| Salt | 0.63g |
1. Take the porchetta out of the fridge and remove all packaging.
2. Prepare the crackling:
• Place the joint on a rack in the sink and pour over 2 whole kettles of boiling water to scald the skin. For the bigger porchettas you might even want 3 kettles to cover all the skin.
• Allow it to drain.
• Rub fine sea salt into all the score marks.
3. Let the joint come to room temperature while drying off (1–2 hours depending on size).
4. Preheat the oven to 240°C / 220°C fan / gas mark 9.
5. Place the porchetta on a roasting rack in a deep-sided tray.
6. Roast at high heat for 20 minutes and then turn down to 180°C / fan 160°C / gas mark 4.
7. Add shallots, garlic, and any additional roasting vegetables to the tray and cook for 45 minutes.
8. Rest for 15 minutes, loosely covered in foil in a warm place.
9. Use pan juices and roasted vegetables to make a delicious gravy while resting.
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