W
L
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
PORCHETTA
You will only get this cut of meat from a really good Butcher.
Ask for Pork Loin & Belly in one piece with the bone removed.
If you ask for the skin to be scored that will save you a job later
as you need a really sharp knife for that anyway. METHOD
INGREDIENTS 2.
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Pork Loin and Belly with bone removed
Fresh Sage
Fresh Thyme
Fresh Rosemary
Fresh Parsley
Orange Zest
Garlic
Salt & Pepper
Butchers twine or string
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44 wirrallife.com
Take all the herbs and remove the leaves from the stalks and
finely chop as small as possible.
Using a grater remove the zest of an orange and add to the herbs
Mash the garlic and add this as well.
Using a knife chop all the herbs, garlic and zest together really
well for a few minutes getting it really fine.
Spread the meat out skin down on a worktop and season well
with salt and pepper then sprinkle herb mixture evenly all over
the meat and rub in.
Starting from the thin belly side roll into the thick loin side as
tight as you can.
Once you have a nice log shape take your string and tie knots as
tightly as you can every inch or so to stop it opening up during
cooking.
Place in a baking tray, season skin really well with salt and rub
into the score marks and cook at 180 0 c for 15 minutes per pound
weight plus 15 at the end of cooking.