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Pork Porchetta

July Recipe Card: Pork Porchetta

slow cooked crispy pork belly, cannellini bean & spinach inzimino, rocket & balsamic

Inspired by one of our best selling dishes in The Fig & Olive – Pork Porchetta, which is made using ingredients from Forage. Including the Pork Porchetta which is handmade in store by the Forage butchers.

 

Ingredients – Serves: 4

Canellini Stew

1 – Onion (Diced)

2 – Celery Stalks (Diced)

1/2 – Tinned Chopped Tomatoes

1/2 tbsp Tomato Paste

1/2 tbsp Oregano

To taste – Salt

 

Porchetta (Forage Butchers Counter)

1 Small Bunch – Spinach

1 Small Bunch – Rocket

1 Dressing – Balsamic Vinegar

1 Large ladle of Canellini stew

 

TO COOK:

Pre heat the oven to 200 degrees

Cook the porchetta on a trivet tray to allow the oil to drain off for 20 minutes on 200

Sweat down in a heavy and large pan, onions, carrots and celery until golden brown and soft.

Add canellini beans, tinned tomatoes, tomato paste and oregano.

Simmer until thickened, season to taste and add spinach

Turn the oven down to 160 degrees and cook till golden brown and the skin is crispy

Once it’s cooked remove and slice into portions

Plate up the stew and place the porchetta on top

Drizzle with balsamic vinegar to finish

 

chefs tips:

This meal makes a great dinner party feast – you can even cook the inzimino the night before and reheat

You can replace the canellini beans with any kind of beans

The spinach can be replaced by chard – just be sure to blanch the leaves and stalk before cooking

Also goes well with crushed potatoes, or buttered new potatoes as a side dish

 

Be sure to tag us in your own #ForageFavourites on Instagram or Facebook so we can see your own creations

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