Serves 6
Ingredients
1.5kg Boneless Pork Loin joint – skin scored horizontally in 1cm strips
150g ’nduja (use cooking Chorizo if unavailable)
3 cloves Garlic, crushed
11/2 tbsp Fennel seeds, toasted
6 sprigs Rosemary, leaves finely chopped
1 tbsp Vegetable oil
Sea salt
Preparation Method
The day before, pat the pork skin dry and Deeply coat the skin in salt and leave it uncovered in the fridge overnight to dry out. Before using ensure that all the salt is removed, and pat over with kitchen towel and allow the meat to recover to room temp.
Mash together the ’nduja, garlic, fennel seeds and rosemary in a bowl.
Pat the Pork dry with kitchen paper, unroll the loin and place on a board skin-side down. Spread the nduja paste mixture evenly over the central part of the meat and “re-roll” the meat tightly. Tie a couple of pieces of kitchen string around the pork to hold it in shape, then go down the length, tying reasonably tightly with string every 5-7cm to secure the whole piece in a neat shape.
For really crispy crackling, in addition to any scoring of the skin, also pierce it as randomly as possible (spikes are best but you can use a skewer)- you can’t do it too much.
Light the BBQ coals and spread them over opposite sides of the BBQ with all vents open. the BBQ should be as hot as possible, about 500F if possible.
Par boil potatoes, add a good portion of goose fat (about 1tbspn) and ensure all the potatoes are coated. Tip in open foil trays and season with Salt an Pepper (Paprika from the nduja will drip onto the potatoes from the loin joint).
Position the potato tray(s) on the bottom grill between the coals and below where the pork loin is cooking in order to catch the drippings.
Place the top grill over the coals & potatoes and position the pork in the middle.
Allow 40mins- 60 mins per Kg, to reach an internal temp of 145F/63C, but do not open the lid before 20 mins before the estimated time (1.5kg should be about 11/4hrs) and check the internal temp
Once the temp has been achieved, remove and cover the meat with foil, allowing to rest for about 20mins. Coat the potatoes with the drippings and leave in the BBQ (with the lid off if already nicely brown) to finish off.
Carve the loin in thick slices and serve with the Duck Fat potatoes.
Ormside Kitchen 