Name: Porc Rôti à la Porchetta (Roast Pork to Taste Like Porchetta)
Yield: 6
Cuisine: France
Ingredients: salt & pepper; 1 tbsp/15 ml parsley, finely chopped; 2-3 small heads of fennel with lots of feathery leaves, finely chopped; 1 small onion; 2 tbsp/30 ml pastis (eg pernod, ricard); 1 tbsp/15 ml thyme, finely chopped; ½ lb/250 g pork offal (liver, heart etc or just liver if preferred), finely chopped; ½ pint/300 ml dry white wine; 3 ½ lb/1.5 kg boned shoulder of pork with rind; juice & grated zest of 1 lemon; olive oil; 2 oz/50 g white bread, crumbled

Preparation info

Difficulty
Medium

Appears in

A Table in Provence

By Leslie Forbes

Published 1987

About

Thirty-five years ago Ermenegildo Chiodo arrived in Nice from Piedmont, 11 years old & nothing in his pocket but a recipe for porchetta. He started work in the Characuterie Saint François, where, after 14 years, he was helped by his employer to buy out the business. The only competition was from travelling porchetta vendors who bicycled from Piedmont over the mountains to Nice. Even now, when the competition is considerably more sophisticated, people come from all over the city to buy t