Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
EU
Pocketmags Digital Magazines
   You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Delicious Magazine > February 2019 > THE ULTIMATE PORCHETTA

THE ULTIMATE PORCHETTA

Winter weekends offer the perfect excuse to spend time in the kitchen coaxing flavours from great ingredients. This magnificent centrepiece by chef Nicholas Balfe calls for overnight marinating followed by slow roasting – and it’s so worth it

Roast porchetta with braised cannellini beans, grilled radicchio and blood orange dressing

SERVES 8-10. HANDS-ON TIME 50 MIN, SIMMERING TIME 1½ HOURS, OVEN TIME 4½ HOURS, PLUS OVERNIGHT SOAKING AND MARINATING

MAKE AHEAD

Marinate the pork up to 2 days ahead and keep uncovered in the bottom of the fridge, away from foods that will be eaten raw. Cover any leftovers and chill for up to 3 days.

KNOWHOW

Pork middle is the loin and belly with the ribs removed.

READ MORE
Purchase options below
Find the complete article and many more in this issue of Delicious Magazine - February 2019
If you own the issue, Login to read the full article now.
Single Issue - February 2019
€4.49
Or 449 points
Annual Digital Subscription
Only € 2.83 per issue
SAVE
37%
€33.99
Or 3399 points
6 Month Digital Subscription
Only € 3.00 per issue
SAVE
33%
€17.99
Or 1799 points

View Issues

About Delicious Magazine

Happiness is… the keep-you-warm February issue of delicious. magazine: try Dan Doherty’s home cooking (spicy beef stew with cheddar scone topping, mmm), childhood favourites reinvented by Georgina Hayden and a Chinese New Year feast from Ching-He Huang. Share the love with our Valentine’s Day ideas and spice up your life with Judy Joo’s KFC (Korean Fried Chicken, that is) and Chetna Makan’s healthy Indian suppers. Our expert cooks’ tips will have you cooking like a pro, ready to tackle an Italian-style pork roast, foolproof cheese soufflé or Richard Bertinet’s flaky kouign amann. It’s easy when we show you how.