Serves: 2
Ingredients:
Tesco Finest Chef’s Collection 'Nduja Stuffed Porchetta
seasonal vegetables, to serve (optional)
You will need: wire rack, nonstick frying pan, small saucepan, sharp carving knife
Method:
1. Preheat oven 220°C, fan 200°C, gas 7.
2. Decant the meat and juices from the pouch into the foil tray provided and place fat side up. For best results, scrunch up foil into two balls and position either side of the porchetta to help it stand.
3. For the crackling, decant the pork rind onto the wire rack fat side down, pat fry and generously sprinkle with salt and 1 tsp of oil. Place the wire rack in the centre of the pre-heated oven and cook for 25 minutes or until the pork rind crackles. Rest for 5 minutes before serving.
4. Place the porchetta into the oven and cook for 25 minutes. Decant the fennel from the pouch. For best results, drizzle a tsp of oil into a frying pan and sear for 2 minutes either side on a medium heat. Remove the porchetta from the oven and add the fennel to the tray alongside the porchetta. Cook for a further 10 minutes for maximum succulence. Rest for 5 minutes.
5. While the porchetta rests, heat the unopened sachet in a saucepan of simmering water for 2 minutes or until warmed through. Remove, and allow to stand for 2 minutes.
6. To plate, carve the porchetta into two equal slices, remembering to remove the string. Open the sachet and spread the purée evenly across the plate. Place the sliced porchetta on top and position the fennel alongside. Break the crackling into chunks and serve on top.
Wine pairing: Tender and crispy porchetta is perfectly complemented by this rich Ribera Del Duero, from our Tesco Finest range.
See more videos from the Tesco Finest Chef’s Collection
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.