Introducing chef Tristan Rosier’s Native Spiced Porchetta recipe.
This meat recipe is part of our Best in Season Feast Series – a celebration of the 2022 delicious Produce Awards. Showcasing five recipes from five top Australian chefs, every creation in the series utilises ingredients from this year’s Award nominees.
Prep time 15 mins (+ 2 hours and 20 minutes cook time and 15 minutes rest time)
Serves 8 – 10
Native Spiced Porchetta with Bitter Leaf Salad, Citrus and Herbs Ingredients
1 x 3kg pork belly, skin on and bone out
2 teaspoons extra virgin olive oil
2 tablespoons sea salt flakes
Native spice mix
30g fine salt
15g mountain pepper leaf
15g native bush tomato
10g anise myrtle
15g fennel seed
10g black pepper
Salad
1 witlof head, leaves separated, cut in half
1 small radicchio head, leaves separated
1 parsley bunch, leaves picked
1 frisse (endive) head, leaves picked
1 fennel head with fronts intact, thinly sliced
1 orange, peeled, cut into segments
1 ruby red grapefruit, cut into segments
Dressing
50ml olive oil
10g Dijon mustard
1 Meyer lemon, juiced
10g flaked salt
Native Spiced Porchetta with Bitter Leaf Salad, Citrus and Herbs Method
1. Preheat the Electrolux 900mm UltimateTaste 900 Multifunction Pyrolytic Oven to 160°C.
2. To make native the spice mix, grind salt, mountain pepper, bush tomato, anise myrtle, fennel seed and black pepper together in a blender or spice grinder.
3. Butterfly the pork belly and trim skin to make an even roll. Score skin, turn over and season the pork flesh with the native spice mix. Roll and tie the porchetta to secure. Rub all over with olive oil and season with salt, rubbing into the skin just prior to cooking. Place pork roll on a wire rack over a drip tray. Cook for 120 minutes or until the core temperature reaches 72°C.
4. Once cooked, turn the oven as high as it goes to finish the crackling (20 minutes approximately). Remove and rest for 15 minutes.
5. To make the vinaigrette, whisk together olive oil, Dijon and lemon juice in a small jug.
6. Combine salad ingredients in a medium bowl. Add dressing to the salad and toss to combine. Season with salt and pepper.
7. To serve, slice pork and add citrus salad.
Tip: Ask your local butcher to score and trim the pork belly.
Best in Season Recipes
Discover more recipes from our Best in Season series. Utilising ingredients from the Produce Awards, each dish in the series has been created by a top Australian chef.
• Dorothy Lee’s Raw Vegetable Plate with Buttermilk Ricotta and Green Sauce
• Pasan Wijesena’s Sbagliato Negroni Mixed with Mistelle and Prosecco
• Tristan Rosier’s Native Spiced Porchetta with Bitter Leaf Salad, Citrus and Herbs
• Alex Prichard’s Blue Swimmer Crab with Bucatini, Tomato and Verbena Butter
• Victoria Rose’s Pavlova with Wattleseed Crème Patisserie, Cream and Poached Quince