This recipe can be doubled but just make sure to work out the correct cooking time for the size of your porchetta. 20 mins at 230c then 23 minutes per 500g at 150c.
1kg Porchetta, left to dry uncovered in the fridge for 24 hours
2 tins borlotti beans
1 leek, diced
3 cloves garlic, minced
1 sprig rosemary, chopped
1 tbsp tomato puree
Pinch of chilli flakes
1 glass red wine
250ml chicken stock
Wilted greens, to serve
Start by making the beans. Dice the leek and add to a pan with a little olive oil and cook for 5 minutes to soften. Add the garlic and cook for a couple of minutes before adding the rosemary, chilli flakes and tomato puree.
Allow the tomato puree to cook out for a minute before adding the beans and red wine. Reduce the wine by half before adding the stock and seasoning with salt and pepper. Set aside.
For the porchetta, preheat the oven to 230c, pat the skin of the pork dry and rub all over with a little olive oil then season with salt and pepper. Place the porchetta in a roasting tray and put in the oven for 20 minutes before reducing the temperature to 150c.
Bring the beans to the boil and add them to the roasting tray with the porchetta. If there is lots of fat in the pan you can discard some before adding the beans.
Cook in the oven for 23 minutes per 500g. If the crackling hasn’t puffed up as much as you would like when the porchetta has finished cooking, place it under the grill set to high for a few minutes.
Serve with wilted greens like cavolo nero.