Marmalade porchetta with salsa verde
- Published: 14 Oct 22
- Updated: 25 Mar 24
Cherie Denham puts a British spin on Italian porchetta (slow-roasted pork). The citrussy sweetness in the marmalade works wonders with the crispy pork and punchy salsa verde.
Paddington’s favourite spread not for you? Try Gennaro Contaldo’s classic Italian porchetta with fresh herbs instead.
Cherie’s story A farmer’s daughter, Cherie grew up in Northern Ireland but moved to London to follow her passion – food. In the capital, she spent time teaching at Leiths cookery school and running catering companies. She now lives with her family in Hampshire, where she works teaching cookery, hosting supper clubs and writing recipes. Follow her on Instagram @cheriedenhamcooks
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Serves 12
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Hands-on time 20 min, plus up to 2 days marinating/drying. Oven time 4 hours
Ingredients
- 1.5kg pork belly, skin-on
- 2 tbsp seville orange marmalade
- 3 garlic cloves, crushed
- 3 rosemary sprigs, leaves picked and chopped
- 5 thyme sprigs, leaves picked
- 1 tsp fennel seeds, roughly crushed
- 1 tsp chilli flakes
For the salsa verde
- ½ bunch tarragon
- Bunch basil
- Bunch parsley
- 1 garlic clove, roughly chopped
- 3 tsp dijon or wholegrain mustard
- 2 tsp capers, rinsed
- 3 anchovy fillets in oil, drained
- 2 tbsp sherry vinegar
- Finely grated zest 1 lemon
- 6 tbsp extra-virgin olive oil
Specialist kit
- Kitchen string
Method
- Put the pork belly skin-side down on a board. Trim off any particularly fatty bits if there are any (but keep the skin intact) and season very generously with salt and pepper. In a bowl, mix the marmalade with the garlic, rosemary, thyme, fennel and chilli flakes to create a thick paste, then rub this into the meat, massaging it in well with your hands.
- Roll up the pork belly into a cylinder so the skin is on the outside, then use kitchen string to secure it in place – aim for a 2cm gap between each loop of string. Pat the skin dry, then put the pork on a tray and leave, uncovered, in the fridge overnight or for up to 2 days to dry out the skin.
- On the day you plan to serve, heat the oven to 220°C fan/gas 9.Put the rolled belly in the oven and roast for 40 minutes, then turn down the heat to 160°C fan/gas 4 and roast for 3 hours.
- After 3 hours, turn the oven back up to 220°C fan/gas 9 and cook for 20-30 minutes more until the skin has puffed up into crispy, bronzed crackling. Leave to rest for at least 30 minutes or allow to cool completely.
- While the pork rests, make the salsa verde by putting all the ingredients in a food processor.Pulse until combined but not completely smooth – a bit of texture is a good thing. Season to taste and transfer to a bowl.
- Carve the porchetta into thick slices and drizzle generously with the salsa verde. Serve with veg of your choice or stuff into ciabatta with a dollop of mayo for the best sandwich you’ll eat this year.
- Recipe from October 2022 Issue
Nutrition
- Calories
- 439kcals
- Fat
- 30.7g (9.4g saturated)
- Protein
- 38.1g
- Carbohydrates
- 2.4g (2g sugars)
- Fibre
- 0.4g
- Salt
- 0.9g
delicious. tips
The pork needs to be prepared at least 1-2 days ahead (so it can dry out – see step 2). The cooked, cooled joint can be kept covered in the fridge for up to 3 days or, once wrapped, in the freezer for up to 3 months. Defrost in the fridge overnight, then bring to room temperature before serving.
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