Shhh, Secret Recipe!
Our Porchetta Pork Belly Bites have been a firm fave with regulars, so Head Chef David has broken down how to recreate these delicious bites at home:
Remove the bones, make an incision length ways so it opens the book.
Blitz rosemary, lemon, thyme, garlic with rapeseed oil.
Marinade all pork flesh inside and out from the book – be careful not to get any on the skin.
Carefully roll pork tightly.
Tie with butcher’s string, using string a few inches apart the whole way along the pork.
With a sharp small knife, nick the skin all over – don’t go through flesh.
On a rack, pour boiling water over all pork to open the pores of the skin.
Pat dry, and with salt and lemon coat the whole pork.
On a baking rack, roast at a low heat (170 degrees) for 1.5 hours, or reach 60 degrees in the centre using a temperature probe.
Turn up the oven to 210 degrees, to crisp the skin and create crackling on the outside. Cook for a further 30-40 mins.
Take out pork and rest for a minimum of 30 mins.
Slice and dice into bite size pieces.
Coat bites in cornflour and deep fry until crispy.
Optional: toss in rosemary salt
Serve with apple puree and enjoy!