Porchetta with dried peach and thyme

Porchetta with dried peach and thyme

By
From
The Art Of The Larder
Serves
4-6
Photographer
Mike Lusmore

Dried fruit works brilliantly in stuffings, and peach and pork is a beautiful combination. Here the dried peach is surrounded by the rolled belly and plumps up in all the juices as the joint cooks. Serve with green vegetables and roast potatoes or soft polenta, as you like.

Ingredients

Quantity Ingredient
4 tablespoons olive oil
1 onion, finely diced
50g fresh breadcrumbs
120g dried peaches, finely sliced or chopped
a small sprig fresh thyme, leaves roughly chopped
sea salt
freshly ground black pepper
2.25kg pork belly, boned, skin on

Method

  1. Heat the oven to 220°C.
  2. Heat 1 tablespoon of the oil in a small frying pan. Add the onion and cook until soft and translucent, about 8–10 minutes. Tip the cooked onion into a small mixing bowl and add the breadcrumbs, peaches and thyme. Season with salt and pepper.
  3. Using a sharp knife or a clean Stanley knife, score the pork belly skin at 2cm intervals in a criss-cross fashion. Rub 1 tablespoon of sea salt over the skin, then turn the belly over and season with salt and pepper. Arrange the stuffing down the centre of the meat lengthways.
  4. Roll the belly tightly, securing the sides neatly together with kitchen string. Put the tied pork belly on a wire rack in a roasting tin.
  5. Roast the pork in the centre of the oven for 30 minutes.
  6. Turn the oven down to 180°C and continue cooking for 2–2 1/2 hours. If the skin hasn’t crisped enough by then, turn the oven back up to 220°C and crisp the skin for a further 20 minutes, taking care to not burn it.
  7. Remove the meat from the oven and leave the joint to rest in a warm place for 15 minutes or so before carving.
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