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| Arista Roast pork Florentine style |
2.4 kg Boston Bay
Smallgoods Heritage Pork Rack, ribbed
1/4 cup (60 ml) white
wine vinegar
2 tablespoons fennel
seeds
1/4 cup (20 g) salt
flakes
2 large sprigs of rosemary, leaves plucked
1 1/2 cups (375 ml)
extra native olive oil
1 head of garlic, halved
6 Sebago potatoes,
peeled, cut into large pieces Garlic Cavolo Nero
2 tablespoons of extra
virgin olive oil
2 bunches of Cavolo Nero, sliced stems, leaves roughly
chopped
1 clove of garlic,
finely chopped
1. Place the pork
grate in a roasting pan and carefully pour 2 cups (500 ml) of boiling water
over the skin along with the notch cuts (this will open the layer of fat under the skin
and create a crispy crackle).
2. Pat the skin dry
with a paper towel. Remove from the baking sheet and set aside for 1 hour at
room temperature or until completely dry.
3. Rub the skin with
the vinegar, then rub the pork all over with the fennel seeds, salt flakes, and
half of the rosemary. Chill the pork for at least 30 minutes or overnight to
marinate.
4. Preheat the oven to 220 ° C. Put the oil, garlic, potatoes, and remaining rosemary in a roasting pan. Place a wire rack over it, then place
the pork skin side up on the wire rack.
5. Roast for 45 minutes or until the skin is crispy, then
reduce the heat to 140 ° C and cook for another hour or until cooked.
6. Remove from the oven and let the pork rest for 30 minutes,
covered loosely with aluminum foil. Cover the potatoes and garlic in aluminum
foil. Keep warm.
7. In the meantime, heat the Cavolo Nero oil in a saucepan
with a lid over medium heat. Add the cavolo nero stalks and garlic. Season and
stir to coat.
8. Reduce the heat to a low level and cook, stirring
occasionally, for 10 minutes or until the stems are tender.
9. Add the leaves and turn the heat up on high. Cook,
stirring, for 2-3 minutes until the leaves wilt.
10. Cover with a lid and cook, stirring occasionally, for an
additional 10 minutes or until completely soft.
11. Cut the pork into thick slices and serve with Cavolo Nero, potatoes, and garlic.
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| Rolled pork belly with apple and raisin filling |
1/2 apple, peeled,
cored, chopped
1/4 cup (40 g)
raisins, chopped
2 fennel bulbs, stalk
finely chopped, onion cut lengthways
1 teaspoon sweet
paprika
2 cloves of garlic,
finely chopped
1/4 cup (60 ml) olive oil
1 kg boneless pork belly, skin scratched
1 tbsp brown sugar
6 carrots, halved lengthways
1 tbsp flour
1 1/2 cups (375 ml) ingot chicken broth Liquid broth
1. Preheat the oven to
225 ° C. For the filling, mix the apple, raisins, fennel stalks, bell pepper,
garlic, and 1 tablespoon of oil. Season.
2. Put the pork belly
on the bench. Use a sharp knife to remove a third of the pork skin from the
short side of the abdomen.
3. Turn the stomach over and place the filling along the
skinless end. Roll up the pork belly tightly and tie it with kitchen twine. Pat
the skin dry and rub with salt. Place on a grid in a roaster filled with 1 cm
of water. Roast for 30 minutes or until the fat turns golden brown. Reduce the
oven to 150 ° C and continue frying for 1 hour.
4. Mix the fennel bulb and carrot in a bowl with sugar and
the remaining 2 tablespoons of oil, then season and mix. Place on the wire rack
and fry for 1 hour, adding water if necessary. Raise the heat to 225 ° C and
saute for the last 10 minutes or until the pork is tender and the skin is puffy
and golden. Put the pork and vegetables on a plate and let rest for 10 minutes.
5. Skim excess fat from the pan juice and heat the pan over
medium heat. Add flour and cook, scrape out pan for 2 minutes, then add broth
and cook for 2-3 minutes until thickened. Season the sauce, strain it, and serve
with sliced pork and vegetables.
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| 30-minute Christmas ham with pantry glaze |
6 kg bone-in smoked
ham
1 tablespoon extra
virgin olive oil
mustard and
horseradish cream for serving
Pantry glaze
1/3 cup (115 g) honey
1/3 cup (80ml) soy sauce 1/2 cup (125g) brown sugar 1/4 cup
(60ml) red wine vinegar
1. Preheat the oven
to 220 ° C fan oven. Run your fingers under the skin of the ham to loosen it,
then remove it and throw it away. Place the ham in a roasting pan or tray,
brush with oil, and put in the oven. Cook for 10 minutes or until the fat turns
golden brown.
2. In the meantime,
put all the icing ingredients in a small saucepan over medium heat. Cook for 5
minutes or until reduced.
3. Take the ham out
of the oven and coat it with a third of the glaze. Cook for another 15 minutes,
glaze twice more. Serve sliced with mustard and horseradish cream.
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