Maiale tonnato

Maiale tonnato

By
From
Ben's Meat Bible
Serves
4
Photographer
Benito Martin

Maiale tonnato, an Italian cold roast pork salad, makes for a great summer lunch and is an excellent way to use left-over roast pork. Traditionally, the Italians use veal, but pork works equally well.

Ingredients

Quantity Ingredient
1kg kipfler or similar potatoes, scrubbed
sea salt flakes
freshly ground black pepper
500g green beans, trimmed and cut into 5 cm lengths
1 lemon
2 tablespoons extra-virgin olive oil
100g baby spinach
500g Classic roast pork, thinly sliced
4 tablespoons good-quality store-bought aioli
8 anchovy fillets, cut into thin strips

Method

  1. Place the potatoes in a large saucepan and cover with water. Bring to the boil and cook the potatoes over medium heat for 20–30 minutes, until tender. Drain off the water and allow the potatoes to cool in their skins. When cool enough to handle, peel the skins and cut the potatoes in half. Sprinkle them with salt, transfer to a mixing bowl and leave to cool.
  2. Bring a large saucepan of water to the boil. Add the green beans and cook over a rapid boil for 1–2 minutes, then drain and refresh under cold running water.
  3. Toss the potatoes and green beans together and season with a squeeze of lemon juice and the olive oil. Gently mix in the spinach.
  4. To serve, divide the pork between serving plates alongside the potatoes and green beans. Add a dollop of the aïoli to each plate, scatter with the anchovies and season with a final fresh grinding of black pepper before serving.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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