Eat The Six Nations: Italy – Porchetta Foccacia recipe
Porchetta Foccacia may take a long time to prep, but it's worth the effort
With the start of 2021's Six Nations Rugby Championship only hours away, with the first match on Saturday 6th February, we bet you've been wondering what to rustle up for your half-time grub.
Well, wonder no further, as Ben Forte at Kamado Joe has you all set, regardless of your team or culinary disposition. With six individual recipes for each of the six nations taking part in the championship, you can mix it up for each game, or simply find a favourite and designate it your official food of the 2021 Six Nations Championship.
Image: Nick Hook
For Italy, there's this delicious Porchetta Foccacia. Admittedly, this recipe takes a lot longer to prep than the others, but it's worth it for those delicious Italian flavours!
- 1kg Boneless Pork Belly
- 1tsp Fennel Seeds
- 2 sprigs of thyme (chopped)
- 2 sprigs of rosemary (chopped)
- 2 cloves of garlic (finely diced)
- 1/2 tsp chilli flakes
- 400g strong bread flour
- 300ml warm water
- 3g yeast
- 9g salt
- 3 sprigs of rosemary (to garnish)
- Black Olives
- Olive oil
- Flaked sea salt
- Lay out your pork belly and cover it with the fennel seeds, thyme, rosemary, garlic and chilli flakes.
- Roll the pork belly up and tie with some butchers cord.
- Score and salt the skin on the pork belly and leave in the fridge for a few hours. This will help the skin crisp up.
- You can either cook the porchetta indirect on the grill, or if you have one use a rotisserie. Cook until the pork reaches an internal temperature of 71C.
- While the porchetta is cooking you can make your Focaccia.
- Combine the flour, yeast and salt in a mixing bowl. Make a well in the centre and pour in the water and 1tsp of olive oil and stir until it creates a sticky mixture.
- Remove from the bowl and on a floured surface knead for 5-10 mins until the dough is soft and less sticky.
- Place your dough in a baking tin and cover for around 45 mins.
- Press your fingers into the dough to make small holes. Mix a little olive oil, a splash of water and the flaky salt and drizzle all over the bread. Poke the sprigs of rosemary into the holes in the dough along with some black olives.
- Bake at around 200C on a pizza stone in your BBQ for about 20 mins.
- To serve, slice a big chunk of focaccia and some thin slices of porchetta for the ultimate sandwich.
- Serve with a Wild Beer Co Wild IPA.
Tasting notes for Wild Beer Co Wild IPA: A beer designed to work with many dishes, but is at its absolute best cutting through the unctuous deliciousness of pork.
Ben Forte / Kamado Joe