Porchetta allo Spiedo

Name: Porchetta allo Spiedo (Pork Belly Roasted on the Spit with Apple Salad)
Yield: Serves 12
Cuisine: Italian
Ingredients: 1 potato, scrubbed and cut in half (optional); 2 red apples; ½ teaspoon freshly ground black pepper; 10 sprigs rosemary, leaves finely chopped; salt flakes and freshly ground black pepper; 100 g Grana Padano, freshly shaved; 4 large handfuls (about 4 cups) lamb’s ear lettuce; extra virgin olive oil, for drizzling; Chardonnay vinegar, for drizzling; 1 x 2 kg pork belly, skin on; 500 g fine salt; 2 tablespoons salt flakes

Pork Belly Roasted on the Spit with Apple Salad

Preparation info

Serves
12

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

This is the perfect dish to serve a crowd, and makes a great centrepiece for a gathering of family and friends. I like to dry-age all meat, in particular pork belly, because it helps to make the skin crisp. Order the pork belly one week in advance and ask your butcher to dry-age it for you. This dish can be eaten hot or cold, and is delicious thinly sliced in a panino (bread roll).