Ok, Porchetta Day (http://www.porchetta.com.au/) is on in two days so all hands are required on deck. Dad and I spent the afternoon making baste for the Porchetta- YUMMY!
We are having two pigs on spits (porchetta) as show pieces and the rest of the pork will be rolled pork loin with basting inside and out - obviously still done porchetta style.
The recipe we used is a variation of the recipe used in Jared Ingersoll's cook book 'Danks Street Depot.' I'll include Jared's recipe below.
Having a food festival in a country town is a really cute affair because everyone gets involved basically because it is a big deal for the community. We visited the butcher tonight and helped him baste one of the many loins and it was great to see where all the meat was being stored. I'm sure the butcher was cursing me by the end because I kept asking (about a million) questions. Unfortunately I forgot to take my camera.... i know .. i know ... rookie error... because the loin did look pretty damn good being sewn up after it had been basted. I WILL DEFINITELY NOT forget my camera on Porchetta Day so will have plenty of pics to show you the finished product.
Whilst I was there, I checked out the butcher's prices which were Oh-so-low compared to ridiculous 'trendy' city butchers. I think I audibly sighed wishing this butcher could be right near me. His meat is all top quality, so I just don't understand how there can be SUCH a massive difference (sometimes $30) in the price. Anyway- back to the pork.
In Jared's book, he has done used the baste for a slow roaster pork shoulder and this is the recipe I will provide, but you can use it on basically any cut of pork. Hope you love it as much as we do!! The best part is- you don't even have to cook it yourself. Head to Porchetta Day this weekend and it will all be done for you!
Good luck if you decide to try at home. Let me know of the results.
A couple of pics of our baste.
Slow-roasted pork shoulder
Jared recommends popping in in the oven all day or at least from lunchtime. He also advises that it is best to cook the pork for the first time, on a day when you are home so you can monitor the cooking very closely. Once you understand how the pork works with your oven and the temperature etc, you will be able to walk away and leave it go.
2.7-3.25 kg whole pork shoulder (preferably one that has been allowed to hang for a day or so to allow the skin to dry out)
2 tablespons fennel seeds
6 cloves of garlic, peeled
juice of 2 lemons
200ml extra virgin olive oil
(we found that you can vary these ingredients according to your tastes)
Preheat your oven to 200 degrees celsius. To prepare the meat, pat it dry, then score the skin with a sharp knife, taking care not to cut into the flesh. Brush the pork with vegetable oil and rub a good amount of salt into the skin. Put the pork on a wire rack in a roasting tin that will be able to catch any juices. Cook in the oven until nicely coloured and the skin becomes crispy, this can take up to 1 hour.
Lightly toast the fennel seeds, then scoop them into a mortar and use the pestle to grind them with the chilli. Add the garlic and a little salt and keep grinding until it forms a paste. SLowly add your lemon juice and olive oil, mixing well.
Carefully remove the pork from the oven and reduce the temperature to 110 degrees celsius (225F.) Brush the paste all over the pork. Pour a little water into the roasting tin to prevent the pan from burning. Return your pork to the oven.
Check your pork from time to time, adding a little more water to the tin if you needed. You can tell when your pork is cooked when the meat starts to give from the bone when you push it with your finger- this will take between 5 and 6 hours.