Name: Porchetta heroes with cabbage, parmesan and almond salad
Prep time: 40 min
Cook time: 210 min
Total time: 250 min
Yield: 16
Ingredients: 4 kg boneless pork shoulder; 2 bunches sage, coarsely chopped; 10 rosemary sprigs, coarsely chopped; 8 garlic cloves, crushed; 2¾ tsp fennel seeds, dry-roasted, crushed; 2 tbsp extra-virgin olive oil; To serve: small white rolls, such as ciabatta, halved; Mustard dressing; 150 ml extra-virgin olive oil; 40 ml aged chardonnay vinegar; 1 tbsp walnut oil; 1 tbsp crème fraîche; 1 small garlic clove, crushed; 2 tsp Champagne mustard or Dijon mustard; Cabbage, parmesan and almond salad; 1 small white cabbage (about 900gm); 6 golden shallots, thinly shaved; 100 gm marcona almonds, roasted (see note); 80 gm parmesan, finely grated; 1 punnet radish sprouts

Cooking a large joint of meat makes entertaining easy when you’re feeding a crowd, and this pork is no exception. Place the salad, rolls, meat and a carving set on the table and let everyone help themselves.

Ingredients

4 kg boneless pork shoulder

2 bunches sage, coarsely chopped

10 rosemary sprigs, coarsely chopped

8 garlic cloves, crushed

2¾ tsp fennel seeds, dry-roasted, crushed

2 tbsp extra-virgin olive oil

To serve: small white rolls, such as ciabatta, halved

Mustard dressing

150 ml extra-virgin olive oil

40 ml aged chardonnay vinegar

1 tbsp walnut oil

1 tbsp crème fraîche

1 small garlic clove, crushed

2 tsp Champagne mustard or Dijon mustard

Cabbage, parmesan and almond salad

1 small white cabbage (about 900gm)

6 golden shallots, thinly shaved

100 gm marcona almonds, roasted (see note)

80 gm parmesan, finely grated

1 punnet radish sprouts

Method

Main

1.Preheat oven to 130C. Score pork skin in a 1cm cross-hatch pattern and rub liberally with salt, rubbing into the cuts, then lay skin-side down on a work surface. Pound herbs, garlic, fennel seeds and 1 tbsp sea salt flakes in a mortar and pestle to a coarse paste and rub all over flesh of pork. Roll pork, tie loosely at intervals with kitchen string, then brush with oil. Transfer to a roasting pan and roast, basting occasionally, until golden and tender (3 hours-3½ hours). Increase oven to 220C, cook until skin is crisp (15-30 minutes), rest uncovered for 30 minutes before carving.

2.Meanwhile, for mustard dressing, whisk ingredients in a bowl and season to taste.

3.For cabbage, parmesan and almond salad, toss ingredients in a bowl to combine, season to taste, drizzle mustard dressing over and stand for flavours to combine (1-2 minutes), then serve with carved porchetta and rolls.

Note Marcona almonds, a Spanish variety, are available from select delicatessens; if unavailable, substitute blanched almonds.
Drink Suggestion: Wine suggestion Pale, dry rosé. Drink suggestion by Max Allen
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Recipe / styling by Lisa Featherby

Styling by Lynsey Fryers-Hedrick

Ingredients

Method

Main

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