Porchetta-ish roast

Inspired by traditional Italian porchetta, this smaller, quicker roast will give you 100 per cent of that porchetta flavour in far less time.

Credit: Mary Makes It Easy

• serves

  8

• prep

  15 minutes

• cook

  1:55 hour

• difficulty

  Mid

Use leftovers to make porchetta sandwiches with caper mayo and pickled fennel. 

Ingredients

• 2.5 kg boneless pork rib roast, preferably with fat cap
• Kosher salt
• Freshly ground black pepper
• 1½ tbsp fennel seeds
• 1 tsp crushed red pepper flakes
• 75 g thinly sliced pancetta, diced
• 3 tsp finely chopped rosemary
• 6 garlic cloves, minced
• 3 (100 g each) mild Italian sausages, casings removed
• ½ cup (40 g) finely grated parmesan (Parmigiano-Reggiano)
• 2 medium red onions, cut into 8 wedges
• 1 fennel bulb, cut into 16 wedges and fronds reserved
• 1½ tbsp (30 ml) olive oil
• ½ cup (125 ml) dry white wine

Resting time: 20 minutes.

Instructions

1. Heat oven to 230°C (450°F).
2. Place the pork roast on a sturdy work surface. If the roast has a fat cap, use a sharp knife to lightly score a checkerboard pattern into the fat. Butterfly the roast by slicing horizontally almost all the way through about two thirds of the way down. Unroll the roast and continue slicing horizontally until flat. Season with salt and pepper and set aside.
3. In a dry skillet set over medium heat, toast the fennel seeds, crushed red pepper flakes, and 1 teaspoon of pepper for 30 seconds to 1 minute until fragrant. Transfer to a large bowl and set aside.
4. Return the pan to the heat and add in the pancetta and rosemary. Cook just until the pancetta is crisp, about 1 to 2 minutes, then transfer to the bowl with the spices to cool.
5. When cool, add in the garlic, sausage meat and parmesan and mix just to combine. Transfer the sausage mixture onto the prepared pork and press into an even layer. Re-roll the roast, using a few pieces of kitchen twine secure it.
6. Add the onions and fennel to a 23 cm x 33 cm (9 inch x 13-inch) baking pan or a roasting pan and toss with 3 teaspoons of oil. Place the roast on top of the vegetables and drizzle with the remaining olive oil. Season with salt and pepper and pour the white wine around the roast.
7. Roast for 30 minutes then reduce the heat to 170°C (325°F) and continue cooking for 1 hour and 15 minutes to 1 hour and 30 minutes or until the internal temperature reaches 71°C (160°F), adding a splash of water to the bottom of the pan if it runs dry and the vegetables begin to catch.
8. Tent the pan with aluminum foil and set aside to rest for 20 minutes before slicing and serving scattered with the reserved fennel fronds.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Use leftovers to make porchetta sandwiches with caper mayo and pickled fennel.