Porchetta with Virgin Island Spiced Salt Crackle
Ingredients
- 3kg Pork Shoulder, Skin on
- 3 tablespoons of Virgin Island Spiced Salt
- 1 tablespoon fennel seeds
- 1 bunch oregano
- 1/2 bunch of flat leaf parsley
- 2 rosemary sprigs
- 4 garlic cloves
- 2 tablespoons of olive oil
- 1 cup of dry white wine
Method
1. Prepare the Pork Skin: Score the pork skin with a very sharp kitchen knife. Heat a saucepan of water until boiling over high heat. Position the pork skin-side up in a colander over the sink, then carefully pour the boiling water over it. Afterward, gently pat the pork dry using absorbent paper. Sprinkle Virgin Island Spiced Salt over the skin, ensuring it penetrates the cuts. Transfer the pork to a tray lined with baking paper and refrigerate, uncovered, until the skin is dried, preferably overnight.
2. Create the stuffing: Gently fry the fennel seeds in a small frying pan for about one minute until fragrant. Transfer the fennel seeds to a mortar and pestle, add herbs and garlic and grind until the mixture forms a coarse paste. Position the pork skin-side down on a cutting board. Create a horizontal incision from the center outward through the middle of the meat, but stop before reaching the end. Repeat this process with the other half of the pork, then unfold it to form a single long flat piece. Evenly distribute the herb mixture over the pork, folding in the ends, and tightly roll to seal.
3. Slow cook the pork: Position the pork with the skin-side up. Secure the pork with kitchen string at intervals, then coat it with oil. Roast in a roasting pan until the pork is cooked through, ensuring the juices run clear when tested with a meat thermometer, typically taking about approximately three hours.
4. Cook crispy crackling: Raise the oven temperature to 250°C. Remove any excess fat from the pan, then carefully add wine, being mindful not to pour it over the pork. Continue roasting until the skin develops a crispy, crackling texture, typically taking about 20 to 30 minutes.