Slow Roast Porchetta with Chilli and Apple Sauce.

The Porchetta was in the meat box I was kindly sent by Farmison.com, in all honesty I was shocked when I saw how much it costs for a 1.35kg piece of Porchetta, but then it is pre prepared and also comes from one of 5 rare breeds of pig, which are known for their flavour and quality.

It comes vacuum packed and will serve 4 or 5, it’s also suitable for freezing so if you ordered it as part of a delivery you don’t have to use it straight away.

I did consider doing it like my slow roast pork here but didn’t want to over power the Italian herbs in the stuffing, so decided to serve it with a spicy chilli and apple sauce.

The pork it’s self is probably the best piece of pork I’ve ever eaten, it had bags of flavour and the balance of the herbs inside was excellent, the skin turned into the perfect crackling with no nasty chewy bits underneath.

Farmison & Co is the brainchild of John Pallagi and Lee Simmonds; two old friends who share a love of fantastic food with real flavour and a genuine admiration for great British artisan farmers and producers.

They wanted other people to experience the sort of food that they love and having previously been restaurateurs, they had the expertise and the right contacts to make it happen. So they made it their mission to create a place where people who love great tasting food could go to buy outstandingly good produce from small specialist suppliers – and the Farmison & Co website was born!

Ingredients

• 1 pre prepared porchetta from Farmison.com
• 1 carrot
• 1 onion
• salt
• olive oil
• Vegetables to serve with
• Glass of red wine
• Pork stock

For the apple sauce

• 1 fresh red chilli
• pinch of chilli flakes
• 2 cloves, crushed.
• 2 tbsp sugar
• 2 tbsp cider vinegar
• 2 large cooking apples
• 1 small onion

Method

1. Pre heat your oven as hot as it will go.
2. Remove your pork from the fridge at least an hour before you want to cook it.
3. Sprinkle the skin with salt and rub in a little olive oil
4. Cut the carrot and onion into big chunks and place in a roasting tin, place the pork on top. Pour the wine round the edge.
5. Place in the oven and immediately turn your oven down to 180 degrees.
6. Roast for 3-4 hours until the meat is soft and tender and the cracking is crisp and golden, you may want to turn the pork round half way depending on your oven and you may want to add some pork stock to the tray half way too to stop the veg burning, it makes the best gravy.

For the apple and chilli sauce

1. Peel and roughly chop your apples, finely slice your onion.
2. Place all of the ingredients into a saucepan, stir well.
3. Cook until the apple is soft and starts to loose it’s shape, if it’s a little dry add some water.
4. Serve with your pork.