Porchetta

Recipe by Smeg Chef Elke Travers

Serves 10

Traditional Italian rolled loin and belly pork is cooked to moist perfection on the inside and adorned with golden crackling on the outside, with the supercook function where heat from all elements – top, bottom and rear – with the fan create the perfect cooking environment.

2.5kg rolled & stuffed loin and belly pork, scored (available from the butcher)

3 tablespoons olive oil

1 tablespoon sea salt

2 bunches baby beetroots, trimmed

1 bunch Dutch carrots, trimmed

1kg small potatoes

5 sprigs rosemary

1 bulb garlic

2 tablespoons olive oil

Green vegetables, to serve

Set oven to supercook function and pre-heat to 240⁰C.

Dry pork well, place on a grill insert in a large baking tray, drizzle with 1 tablespoon olive oil and rub with sea salt.  Roast for 40 minutes.

Reduce oven temperature to 150⁰C and continue to roast pork for a further one hour and 30 minutes.  Set aside to rest for 30 minutes.

Increase oven temperature to 220⁰C. 

Place beetroot, carrots, potatoes, rosemary and garlic in a large baking tray and season with salt and pepper.  Drizzle with remaining 2 tablespoons olive oil, toss to coat and roast for 30 minutes until tender and golden.

Serve sliced pork topped with juices and roast vegetables and greens.

Recipe created with the Smeg Dolce Stil Novo Thermoseal Plus Oven with steam assist.