Make it Scotch

Apricot, Sage and Pine Nut Porchetta with Roasted Pears

  • Prep 30 minutes
  • Cook 3.5 hours
  • Serve 4-6 people

Nutrition

  • Energy 754 kcal
  • Fat 49g
  • Sat Fat 15g
  • Fibre 7.5g
  • Protein 51g

Ingredients

Cooking Method

  • 1
    Add 2 tbsps olive oil, garlic, sage, thyme, pine nuts, apricots, orange zest and juice, fennel seeds, chilli flakes, sea salt flakes and pepper to a small food processor. Pulse briefly until combined to a rough paste, but the mixture still has some texture.
  • 2
    Lay the pork skin-side down on a chopping board, score the flesh in a criss-cross pattern all over and massage the paste all over the meat into the cuts you have made.
  • 3
    Starting from the longest side, roll the belly up as tightly as you can. Use butcher’s string to tie the joint tightly at 2cm intervals. Sprinkle the pork all over with 1 tbsp salt, rubbing the salt into the scored skin. You can prepare the pork up to 24 hrs ahead so the flavours can penetrate into the meat and the salt can dry out the skin.
  • 4
    Preheat the oven to 140°C fan/160°C. Remove the pork from the fridge 30 minutes before roasting. Put a wire rack or trivet over a shallow roasting tray and sit the pork on top. Massage the remaining 1 tbsp oil over the pork skin and sprinkle over more sea salt flakes. Roast for 2 hours then add the pears, red onion wedges and garlic bulbs to the tray. Roast for a further hour. If the red onions, garlic bulbs and pears are nicely caramelised after an hour, remove these from the tray before you turn up the temperature.
  • 5
    After 2 hrs, turn up the heat to 240°C/220°C fan and roast for a further 20-30 mins, checking every 10 mins or so to make sure the pork doesn’t burn. Cook until the skin has crackled well.
  • 6
    When the pork is ready, lift onto a board and leave to rest for at least 15 mins before slicing. Pour the excess fat out of the roasting tray leaving behind any caramelised bits, if the tray is flameproof, pour in the wine, or scrape any caramelised sediment into a saucepan, then add the wine. Simmer for a few minutes, then add the chicken stock and season. Simmer for 10 minutes until thickened slightly, taste for seasoning and carve the porchetta into slices.
  • 7
    Serve the porchetta with the gravy, roasted pears, red onions and sides of your choice.
Back to recipes

Find your

local butcher

Buy your meat locally from one of our Scotch Butchers Club members or at one of our partner retailers. Ask your local Scotch butcher to recommend their favourite recipes and trust them to give you the perfect, high-quality cuts you will need with craftsmanship and confidence.

Find a Butcher

Enjoy

Scotch Anywhere

Whether you are fine dining in a top restaurant venue or sharing a BBQ in the garden with friends, Scotch Beef, Scotch Lamb and Specially Selected Pork will provide the perfect quality you are looking for every time.

Make it an Experience

What's The Scotch Difference?

Let us take you on a journey into what makes Scotch Beef, Scotch Lamb and Specially Selected Pork so special, and how we produce such high-quality meat renowned and enjoyed worldwide.