Porchetta Pork Shoulder

Serves: 4

Porchetta Style Pork Shoulder with Beans and Fried Rosemary Mayo

1kg Boneless Pork Shoulder

1 tbsp Chopped Fresh Rosemary

2 tsps Chopped Fresh Thyme

4 Garlic Cloves (minced)

2 tsps Fennel Seeds (crushed)

Zest of 1 Lemon

A Pinch of Chilli Flakes

1 tsp Salt

1 tsp Freshly Ground Black Pepper

2 Onions (peeled & quartered)

1 tbsp of Oil

Ingredients

Mixed Bean Salad

400g Mixed Beans (canned)

Juice of 1 Lemon

Onions from Cooking Juices

1 tsp Mustard

50ml Olive Oil

Salt & Pepper

Mix together & check seasoning

Fried Rosemary Mayo

150g Isabelle’s Mayonnaise

1 tbsp Rosemary

2 tbsps Oil

Handful of Chopped Parsley

  1. Mix the rosemary, thyme, garlic, fennel, lemon, chilli, salt and pepper and rub all over the pork. Marinate in the fridge for a few hours or overnight.

  2. Place onions in a casserole or baking dish and add a tablespoon of the oil. Place pork on top and add the oil. Pour 150ml of water into the bottom and cover. Bake in a 180oc oven for 2 hours or until fork tender. Allow to rest.

  3. Heat the oil in a pan and add the rosemary. When it starts to sizzle pour into the mayonnaise with the oil. Mix in the parsley.

  4. Slice the pork and serve on the beans with the mayonnaise on the side.

Method