Salads & Sandwiches - Product Codes
2mm / 2kg | 2mm / 1kg | 2mm / 500g |
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Main Meals - Product Codes
4mm / 2kg | 4mm / 1 kg | 4mm / 500g |
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🐖👌Roll up for a slice of delight! 💫
🧵 Tied up in the kitchen? Not with our pre-rolled porchetta – it's a time-saving delight!
✨ Starting with 100% premium Australian pork belly🤗 we then hand-roll it with a classic stuffing. Then, the magic begins as it undergoes a 16-hour sous vide journey.
🌿 Inside, you'll find a fragrant stuffing, a tantalizing blend of rosemary, parsley, garlic, and lemon peel.🍋 The sous vide method ensures that every fibre of this porchetta is infused with these incredible flavours.
🔪 Serving it is a breeze. Cut away the string, and give it a deep scoring where you plan to slice through. Give it a generous salt rub - it's a promise of deliciousness. Want an even crispier experience? ❄️Let it air out in the fridge overnight. No time?😅 No worries.
☀️ Ready for action! Pat your porchetta dry, sprinkle it with a little extra salt, 🤏 then start off in a hot oven at 250°C for 20 minutes to ignite that irresistible crackling.🔥 Then, lower the temperature to 180°C for the final hour. The result? Crispy-skinned porchetta that's set to steal the show. The meat remains wonderfully juicy, while the crackling offers a satisfying crunch.
⏩ For speedy service, try deep-frying thick slices for 6 minutes at 190°C.
🍽️ Porchetta isn't limited to roast mains; it's a top-level all-rounder. Elevate salads, craft mouthwatering sandwiches, or venture into burger brilliance with deep-fried porchetta slices.
Reheating Instructions
in collaboration with
UNOX Combi-Oven
Open pouch & remove strings from product.
Preferably score skin around the piece, which will help slicing once crackled.
Apply liberal amount of salt around skin.
Leave in refrigerator uncovered overnight to remove moistre from the skin.
Cook on dry heat @ 180°C for 50 minutes, increasing to 220°C for a further 20 minutes to crackle. Adjust as necessary to achieve desired level of crackle.
Conventional Oven
Open pouch & remove strings from product.
Preferably score skin around the piece, which will help slicing once crackled.
Apply liberal amount of salt around skin.
Leave in refrigerator uncovered overnight to remove moistre from the skin.
Heat uncovered @ 180°C fan-forced for 50 minutes, increasing to 220°C for a further 20 minutes to crackle. Adjust as necessary to achieve desired level of crackle.
Recipe Ideas
