Porchetta

From roasted broccoli to porchetta, bring the European table into your home. Taste the true colours of Europe with Chef Lim Hong-geun. ✨

Discover two dishes made with premium European ingredients produced under the European Union’s strict quality standards. 🇪🇺😋

Skill level
Easy

Ingredients

  • Spain Iberico de Bellota Pancetta – 1.2 kg 
  • Italy Parmigiano Reggiano PDO Cheese 
  • Greece Organic Kalamata PDO Extra Virgin Olive Oil 
  • Pickled myeongi leaves and pickled perilla leaves 
  • Rosemary, sage and fennel seeds 
  • Celeriac and onion 
  • Portugal Port Wine

Instructions

Prep time
330 min
Cook time
1400 min
Total time
1730 min
Serves
4 - 8
Step 1

Season the Spain Iberico de Bellota Pancetta with salt and leave it to dry in the refrigerator for one day.

Step 2

Grind part of the meat and mix it with the pickled myeongi and perilla leaves, Italy Parmigiano Reggiano PDO Cheese and other ingredients to make the filling.

Step 3

Make the herb seasoning with rosemary, sage, fennel seeds and other ingredients. 

Step 4

Spread the seasoning and filling over the meat, then roll it tightly and tie it securely. 

Step 5

Drizzle Greece Organic Kalamata PDO Extra Virgin Olive Oil over the surface and rub it evenly over the meat. 

Step 6

Slow-roast at 120°C for 3 hours 30 minutes, then increase the temperature to 200°C and roast for another 30–40 minutes until crisp. 

Step 7

Serve with a jus made from celeriac, onion and Portugal Port Wine. 

Tips

🍷 Pairing: Bulgaria Mavrud PGI Organic Wine 🇧🇬
Ripe blackberry and plum flavours, subtle spice and firm tannins provide a robust complement to the rich flavours of the porchetta.