Porchetta, fennel, radicchio & orange salad
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Porchetta is a widely loved dish across Italy, originating in Ariccia - a small town in Rome’s Castelli—to the south of the city.
The dish is traditionally prepared as a whole pig that has been de-boned and cooked over fire or in an underground pit. Since ovens were introduced at home, porchetta is usually a pork loin or belly that has been seasoned and roasted - like this recipe!
Olive and orange dressing
Orange (½ of supplied)
WHAT YOU’LL NEED: Lined baking tray, chopping board, knife
PANTRY STAPLES: Cooking oil (vegetable or grape seed)
These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly.
1. Preheat oven to 210C fan forced.
2. Cook the pork and fennel: Place the pork onto a lined baking tray. Remove the cheeks from the fennel and place the centre onto the tray next to the pork. Place into the oven and cook for 20-25 minutes or until the skin is crisp.
3. Make the salad: Wash the vegetables. Remove the core from the fennel and slice finely. Cut the skin from the orange and remove the orange segments by cutting either side of the pith. Roughly chop the radicchio. Combine the salad vegetables and the pumpkin seeds with the olive and orange dressing.
4. To serve: Divide the salad and pork between serving plates.