Sundried Tomato and Kalamata Olive Porchetta (GF, Primal, Dairy/Egg/Nut/Soy Free)
So the last few weeks have flown by in a blur of a new job, Christmas prep, and cooking class prep, but finally I’ve got a few minutes to share a stellar primal-style recipe with you. The ingredients are few, the cooking is simple, all you need is a little time and definetly a big appetite. If you have any upcoming dinner parties or festivities and you just want something easy to make that doesn’t involve yet another turkey, this is the way to go.
A few comments on the recipe- first, the flavour is fabulous. I’m still dreaming of the crispy sticky outside and tender savoury filling with the hint of sweetness from the tomatoes. Have mercy.
Second, if you are intolerant of tomatoes, or are strict paleo, or have a sulfite sensitivity- I have suggestions for modifications for all areas. The beauty of this recipe is its flexibility! As long as you get the baking temperature and time correct, everything else is open to your personal interpretation.
You ready for this? Good. So am I. :) We did this recipe at the Italian Regional Cooking Class at DiVino Wine Studio on the weekend and I must say it was fantastic. If you are in the Ottawa area you must swing by and check out the upcoming classes!
Sundried Tomato and Olive Stuffed Porchetta
- 1 porchetta- pork shoulder roast- without the bone
- 150 g prosciutto slices (sulfite free– use organic or artisan bacon or prosciutto- less likely to have preservatives)
- ¾ cup kalamata olives (sulfite free- use organic kalamata olives)
- 1 cup sundried tomatoes packed in oil (paleo or tomato free– substitute for 1/2 cup caramelized onions)
- 1 small bottle red wine (sulfite free– try organic wine. paleo or alcohol free– try apple cider plus 1/3 cup apple cider vinegar)
One to 3 days prior:
- (Optional, you can do several hours in advance if necessary), Cut 1-2 deep slices through the middle of the porchetta, almost in half or in thirds lengthwise (depending on how much stuffing you want to insert later).
- Put the porchetta in a large bowl and cover with the wine. Let marinate in the fridge for 1-3 days. (Or you can marinate a few hours same day if time doesn’t permit).
- When the porchetta is marinated, drain the wine and keep aside in the fridge for later. Layer the sundried tomatoes, prosciutto, and olives (without the pits), inside the large cuts.
- Wrap twine around the porchetta and tie it to keep it together.
- Place porchetta, skin/fatty side up in a large roasting pan (cast iron is best).
- With a sharp knife, score the fatty/skin side about 1 cm deep, avoiding cutting through to the meat.
- Rub salt over the scored area and rub it into the scores.
- Place the porchetta uncovered, in an oven preheated to 425 degrees for 30 min or until the top starts getting crispy.
- Take out the pork, pour half the reserved wine from the marinade over top. Cover the pork snugly with a double layer of tin foil.
- Reduce the oven heat to 325 and roast for 4 hours.
- Take off the foil, baste the pork with the juices and pour over the remaining half of the red wine. Roast one more hour, uncovered, at 325. (I prefer more tender meat so I only do 30 min).
- When done, take the pork out and put on a serving tray to rest. You may wish to baste it with the juice, or reduce the juices in a separate saucepan to make gravy.