This moist Italian version of a roast pork is totally full of flavour and is ideal for entertaining.
Stuff you’ll need
3kg boned higher-welfare shoulder of pork, butterflied and skin on
Freshly ground black pepper
Get stuck in
Note: If you can get your butcher to help you, make the stuffing then get your butcher to butterfly the meat for you, and roll it up inside the meat and tie it before you take it home to roast it. Otherwise you can do it all at home - it’s not too difficult.
1. Preheat your oven to full whack. Lay the boned shoulder of pork on a board, skin-side down, and season well with a few really good sprinkles of salt and pepper. Massage this seasoning all over the meat.
2. For the stuffing, put a large pan on a medium heat and fry your diced onion in a lug of olive oil for about 10 minutes and when it’s softened but not coloured, turn the heat down to low and add the chopped chicken livers and pork mince. Use a wooden spoon to break the mince up a bit and mix everything together. Add the walnuts, raisins, chopped sage and parsley, then season with a good sprinkle of salt and pepper. Pour in a splash of cider, give everything a good stir then take your pan off the heat. You don’t want to cook the meat now, you just want to get a good mix of flavours going so you have a delicious stuffing.
3. Put the stuffing in a bowl and put it to one side to cool down. Once your stuffing has completely cooled, you can stuff the meat by spooning all of it down the middle of the opened shoulder. Roll the meat up quite tightly then tie it up as tightly as you can with 4 or 5 pieces of string.
4. Drizzle all over with olive oil, season with salt and pepper and rub the seasoning all over the skin to help it turn into delicious crackling. Lay your carrots across the middle of the roasting tray and put the meat on top. Pour your glass of cider and a glass of water in the bottom of the tray then put your meat in the oven. Turn the heat down immediately to 180°C/350°F/gas 4 for about 3 ½ to 4 hours until lovely and golden. Once it’s out of the oven, leave to rest and cool to room temperature.
5. Meanwhile to make a piquant sauce to go with the porchetta. Bring the juices to the boil, add a splash of cider vinegar, a spoon of Dijon mustard, Manuka honey and a drop of cream until a latte colour. Strain and serve in a jug.
6. Slice the pork into thick slices one per portion. Serve it with some lovely boiled new potatoes and a smashed fresh pea salad.
For the stuffing
2 onions, peeled and finely diced
2 apples, peeled and chopped
200g higher-welfare chicken livers, cleaned and roughly chopped
200g higher-welfare pork mince
½ bunch fresh sage, leaves picked and roughly chopped
½ bunch fresh flat-leaf parsley, leaves picked and roughly chopped
200ml cider, plus a bit extra for the stuffing
25g Dijon mustard
25ml cider vinegar
50ml double cream