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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Suckling Pig Porchetta   
    Categories: Pork, Wine, Herbs, Vegetables   
         Yield: 12 Servings   
       
         8 kg Suckling pig   
       375 ml White wine   
        70 g  Wild fennel flowers    
         2    Branches rosemary    
         1    Head of garlic; in cloves   
              Nutmeg    
              Rock salt   
              Black peppercorns    
              Extra virgin olive oil   
       
     Debone the pig, removing its leg bones, shoulder bones,   
     rib cage, and spine, then trim off any excess fat. Wipe   
     the meat clean as necessary.   
        
     Meanwhile, boil the wine rapidly in a small saucepan so   
     that the volume of liquid reduces to 30 mL or 2   
     tablespoons. Remove from the heat and cool.   
        
     Finely chop the fennel flowers, the needles of the   
     rosemary, and the garlic cloves. Add salt, pepper and   
     finely grated nutmeg to taste. Carefully stir the   
     reduced wine into the herb mixture.    
        
     Fill the cavity of the pork with the herb mixture, then   
     sew it up securely using a trussing needle. Rub the pig   
     all over with olive oil, and season again. Thread it   
     with an oven spit if you have one, alternatively use a   
     large roasting tray.    
        
     Set the oven @ 130oC/265oF. Roast the porchetta for   
     about 4 hours, turning the heat up to 210oC/410oF for   
     the last 10 minutes.   
        
     Remove from the oven and leave to rest.   
        
     Sit the pork on a cutting board, carefully release it   
     from the spit (if using) and serve at your leisure,   
     either hot, warm or cold. Porchetta is traditionally   
     thinly sliced.   
        
     If you are using a boned loin of pork with the belly   
     still attached, butterfly the loin, and score the skin   
     at regular intervals. Roll the meat into a cylinder once   
     you have spread it with the herb mixture, and tie the   
     length with kitchen string every few centimetres to help   
     it stay together.   
        
     Serves 12   
        
     RECIPE FROM: https://www.gordonramsayrestaurants.com   
        
     Uncle Dirty Dave's Archives   
       
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