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Christmas Porchetta Roll with Celeriac Remoulade & Salsa Verde

The juiciest, melt-in-your mouth porchetta with extra crackle! Using Vic’s Meat pre-rolled porchetta that’s hand-tied and stuffed with white pepper, garlic, oregano and fennel. Served with celeriac remoulade, a punchy salsa verde and fresh rocket in a toasted ciabatta bun.

A somewhat fresher approach to the traditional hot roast, or a great way to use up all those Christmas leftovers! Be sure to let your porchetta dry out in the fridge for at least 2 days prior to cooking to ensure that extra crispy crackley layer.

Lunch

Dinner

A Little Longer

Serves 5-8

Prep Time 2-3 days Mins

Cook Time 120+- Mins

Ingredients

Method

3kg @vics.meat porchetta
2 cups neutral oil
Ciabatta bread rolls, sliced in half
1 bunch flat leaf rocket
Salt
Pepper

Celeriac Remoulade

1 large celeriac
1 tablespoon lemon juice
1 teaspoon fine salt
1 teaspoon Dijon mustard
1 finely chopped eschalot (brunoise)
1 green apple
¼ cup aioli (or mayonnaise)
¼ cup capers in brine, finely chopped

Salsa Verde

20g coriander
10g mint
10g dill
2 tablespoons extra virgin olive oil
2 garlic cloves, peeled
3 anchovies in oil
Juice of one lemon
2 tablespoon verjuice
1 tablespoon capers in brine
1 teaspoon sugar

Method

1
Place your porchetta on a rack set over an oven tray in the fridge for 3 days to dry the skin. Preheat the oven to 140 degrees celsius and as a general rule cook for 30 minutes per 1kg.
2
Whilst the porchetta is cooking prepare your celeriac remoulade. Peel your celeriac, cut into thin profiled strips on a mandolin and then julienne into matchsticks. Massage some lemon juice and salt into the celeriac and let it sit for 30 minutes.
3
Whilst your celeriac is macerating, prepare your salsa verde. Pick the leaves off the coriander, mint and dill. Add to a blender and add the extra virgin olive oil to get it whizzing. Continue to blitz on high and add the garlic, anchovies, lemon juice, verjuice, capers, sugar and season with salt and pepper to taste.
4
Finely shave the green apple using the mandolin and cut into match-sticks. Add to the celeriac, along with a teaspoon of Dijon, eschalot, aioli, capers and season well with salt and pepper.
5
Once the first phase of cooking the porchetta is done, take it out of the oven. Turn the oven heat up to 240 degrees celsius and place back into the oven on high for 8 minutes. Take the porchetta out and let it rest whilst you heat up the neutral oil in a pot until it’s at smoking point. Carefully ladle the hot oil over the skin very slowly, so as to puff the skin. Continue until all the porchetta has formed the ‘crackling’ crust. After allowing it to rest for 10 minutes, slice the porchetta into 2cm thick strips.
6
Toast the ciabatta rolls over a griddle pan or in the toaster. Assemble the sandwich by first adding a layer of remoulade, followed by thick slices of porchetta, a dollop of salsa verde and some crisp rocket.