Christmas Menu: Roast Porchetta Recipe

Christmas Roast Pork with Crackling Recipe

Photography: William Meppem and Ben Dearnley
Food direction and styling: Emma Knowles

Accompany your turkey or ham this Christmas with a crowd-pleasing roast pork with perfect crackling. Pair with a simple rocket, bean and fennel salad and roast carrots with prosciutto and your festive menu is complete. 

Roast porchetta with peach & ginger chutney

Prep 20 mins
30-40 mins per kg (plus drying, resting)

INGREDIENTS

1 David Jones Australian free-range Porchetta
2 brown onions, thickly sliced
2 tbs David Jones Australian Extra Virgin Olive Oil
1 cup (250ml) David Jones Pinot Grigio
2 cups (500ml) David Jones free-range chicken stock

PEACH & GINGER CHUTNEY
2 tbs David Jones Australian Extra Virgin Olive Oil
1 small brown onion, finely diced
1 tbs finely grated ginger
1 garlic clove, finely chopped
6 ripe peaches, cut into wedges
½ cup (125ml) white wine vinegar
2 tbsp caster sugar

METHOD

1 To make the chutney, heat the oil in a saucepan over medium-high heat. Add the onion, ginger and garlic and sauté, stirring occasionally for 4-5 mins until tender. Add the peaches, vinegar and sugar, season to taste and simmer, stirring occasionally, for 20-25 mins until thick and peach begins to break down. Season to taste. Allow to cool, then transfer to a sterile jar, seal and refrigerate for up to 2 weeks.

2  Unwrap the porchetta and place on a tray, skin-side up, and use paper towels to pat dry. Then refrigerate uncovered overnight to allow skin to dry out.

3  Preheat oven to 220°C (fan-forced). Arrange the onions in a flameproof roasting pan and place the porchetta on top. Season to taste, and drizzle with the oil. Roast for 20 mins, reduce oven to 200°C and roast for a further 50-55 mins, adding wine to the pan in the last 30 mins of cooking, until skin crackles and pork is just cooked through. Remove the porchetta from the roasting pan, place on a board and rest for 30 mins.

4  Pour off excess fat from roasting pan, then place the pan directly over medium-high heat and scrape with a wooden spoon to remove all the caramelised bits. Add the stock and stir until boiling. Season, then lower heat and simmer for 5-10 mins until the gravy reduces to the desired consistency. Strain the gravy, and serve with the roast porchetta and peach relish.

Rocket, baby bean & fennel salad

Prep 15 mins
Cooking 5 mins
Serves 8-10 as a side

Place 180ml white wine vinegar, 180ml water, 1½ tbs caster sugar, 1 tsp fennel seed and ½ tsp salt in a saucepan. Bring to a simmer, then remove from heat. Add 1 thinly sliced fennel bulb and cool to room temperature. Meanwhile, blanch 200g trimmed green beans for 2-3 mins until bright green and just tender. Drain beans and refresh under cold running water. Transfer beans to a large bowl and add 2 cups rocket, ¾ cup mint and drained pickled fennel. Whisk 80ml David Jones Australian Extra Virgin Olive Oil, 2 tbs orange juice, 1 tbs red wine vinegar and 1 small finely chopped garlic clove in a separate bowl to combine. Season dressing and pour over rocket mixture to taste. Toss to combine.

Roast baby carrots with prosciutto

Prep 15 mins
Cooking 20 mins
Serves 8-10 as a side

Preheat oven to 180°C. Trim and scrub 5 bunches of Dutch carrots, halving any larger carrots lengthways, and arrange on a large baking tray. Combine 2 tbs David Jones Australian Extra Virgin Olive Oil, 2 tbs maple syrup, 1 tbs red wine vinegar and 1 tsp coarsely chopped thyme in a bowl, season to taste, then drizzle over carrots. Roast for 15-18 mins until tender and caramelised. Meanwhile, place 8 thin slices of David Jones Australian prosciutto (from the Deli counter) on a separate baking tray and roast for 6-8 mins until crisp. To serve, transfer the carrots and any pan juices onto a platter. Crumble the cooled prosciutto over the carrots. Top the carrots with continental parsley and coarsely chopped roasted almonds to serve.

Or try our perfect roast turkey