09 Jul Rolled free range porcetta with sage, pears and Wild Africa cream reduction

Posted at 13:18h in Courses, Drinks Pairing, Fruit, Main Ingredient, Mains, Pork, Recipes by

Rolled free range porcetta with sage, pears and Wild Africa cream reduction
Rolled free range porcetta with sage, pears and Wild Africa cream reduction
Print Recipe
This rolled porcetta is the ultimate Sunday lunch indulgence. The flavours of the stuffing, pears and Wild Africa cream work beautifully together in a dish that will satisfy everybody around the table.
Servings Prep Time
4 - 6 people 30 minutes
Cook Time
2 - 4 hours
Servings Prep Time
4 - 6 people 30 minutes
Cook Time
2 - 4 hours
Rolled free range porcetta with sage, pears and Wild Africa cream reduction
Rolled free range porcetta with sage, pears and Wild Africa cream reduction
Print Recipe
This rolled porcetta is the ultimate Sunday lunch indulgence. The flavours of the stuffing, pears and Wild Africa cream work beautifully together in a dish that will satisfy everybody around the table.
Servings Prep Time
4 - 6 people 30 minutes
Cook Time
2 - 4 hours
Servings Prep Time
4 - 6 people 30 minutes
Cook Time
2 - 4 hours
Ingredients
  • 1 Boneless pork belly, approx. 2 kg, skin on
  • 1 Large pork loin, sinew removed and cut into cubes
  • 1 large egg seperated
  • 15 ml Butter
  • 15 ml Extra Virgin olive oil
  • 1 large onion chopped
  • 3 Garlic cloves grated
  • 5 ml fennel seeds
  • 5 ml crushed chilli flakes
  • Handful of sage leaves, rosemary sprigs and thyme, chopped
  • Zest and juice of 1 large orange
  • 80 grams pine kernels or any other kind of nuts that you have in your pantry
  • 750 ml white wine Chenin blanc or Sauvignon blanc
  • 2 liters chicken stock or pork stock
  • 4 medium Forelle pears, cut in half and core removed
  • Pinch of ground cinnamon, all spice and cloves
  • 15 ml muscavado sugar
  • 100 grams Butter
  • 100 ml Wild Africa cream
  • Salt and pepper to taste
  • Kitchen twine
Instructions
  1. Preheat your oven to 180 degrees Celsius.
  2. Place the butter and olive oil in a saucepan on a medium heat and add the onion and garlic.
  3. Once the onion and garlic is well cooked and browned, cool down to room temperature.
  4. Place the pork loin, egg white, onion mix, fennel seeds, chilli flakes, herbs and orange zest and juice in a food processor and blend until a smooth paste forms.
  5. Place in a bowl and add the pine nuts and season to taste.
  6. Place your pork belly on a chopping board skin side down and pat it dry with kitchen towel.
  7. Spread the pork loin mix over the meat side of the belly. Make sure you use all the paste as it will act as an adhesive for the belly.
  8. Start rolling up the pork belly making sure the stuffing stays inside.
  9. Cut about 8 x 30cm kitchen twine pieces and tie the belly starting from the sides and work your way to the middle.
  10. Place your pork belly in a baking dish and season to taste, making sure there is enough salt on the skin side for it to render out properly.
  11. Add the wine and stock. If all of it doesn’t fit, you can also add the rest halfway through the cooking process.
  12. Cover with heavy duty foil and place inside the oven for approx. 2 – 3 hours. When you insert a knife and the juices run clear, it is ready.
  13. Remove the foil from the baking tray and place the porcetta on a baking rack in a clean oven tray.
  14. Mix the pear halves with some olive oil, salt and pepper and place on the baking tray with the porcetta.
  15. Place in the oven on a high heat for the skin and fat to render out and become crispy and for the pears to roast.
  16. Pour the remaining sauce in a sauce pan and bring to the boil.
  17. Once the sauce starts to thicken, add the spices, sugar, butter and Wild Africa cream and season to taste.
  18. Once the porcetta is well browned and crispy, approx. 20 minutes, remove from the oven and let it rest for about 10 minutes.
  19. Slice the porcetta in thin slices and serve with the roasted pears and Wild Africa cream.