ALANA LOWES

EAT AT BILLY’S PORCHETTA WITH SALTED MAPLE ROASTED APPLES

When porchetta gives you a When Harry Met Sally moment! 😉 I mean seriously, could the crackling on this @meatatbillys Porchetta get any better and the best part, the guys have already stuffed and rolled this, just like the @eatatbillys ones, you just need to cook it!

I’ve paired this with sweet and salted roasted apples which are dressed with butttery maple syrup and salt flakes before being roasted lightly. Full recipe below 👇🏼

*Start this the day before and leave your pork uncovered in the fridge overnight to dry the skin out for maximum crispy crackling.

INGREDIENTS
1 X Eat at Billy’s Porchetta (approx. 1.5kg / 2kg)
2 tbsp olive oil
1 tbsp salt flakes

METHOD
Preheat oven to 240°C (fan forced)
Rub the Porchetta all over the skin with the olive oil and sprinkle with the salt.
Place the pork on a roasting rack on a tray and into the hot oven and roast at the high temperature for the first 30 minutes to get the skin blistering.
Watch your pork carefully to ensure you don’t burn it as all ovens are different. Turn the oven temperature down to 180°C and continue to cook for approximately 1-1.5 hours depending on porchetta size.
An additional 30-35 mins per kg

EAT AT BILLY'S RYUKYU BERKSHIRE PORK BELLY PORCHETTA Price range: $60.00 through $90.00

SALTED MAPLE ROASTED APPLES
150g butter softened
2 tsp sea salt flakes
2 tbsp maple syrup
6 pink lady apples
Sage leaves

METHOD
Preheat oven to 180°C
Mix together the butter, salt & maple syrup
Lay the apples in a baking tray, cut side up or down (up to you), and dollop the butter mixture evenly onto the centre of each apple.
Place a sage leaf on top of each apple.
Place into the oven and roast for 25-30 minutes. Or until golden and just soft, but still retaining its shape.
Serve with your roast pork.