Irish Porchetta Roast with Potatoes Al Forno

INGREDIENTS

For the porchetta

• 1.4kg Dunnes Stores Irish pork porchetta
• 2 onions, sliced into 1cm rounds

For the potatoes al forno:

• 4 tbsp olive oil
• 100g Dunnes Stores pancetta cubes
• 850g waxy potatoes, peeled
• 2 garlic cloves, peeled and thinly sliced
• 20 fresh sage leaves
• 250ml chicken stock
• 25g butter, cubed
• Freshly grated parmesan

For the dressing:

• ½ tsp Dijon mustard
• 1 small garlic clove, very finely grated or crushed to a paste
• 2 tbsp extra virgin olive oil
• ½ lemon, juice
• Sea salt, to taste
• Freshly ground black pepper

To serve:

• Green salad
• Fresh herbs, dill, parsley, coriander
• 1 small red onion, thinly shaved

METHOD

1. Preheat the oven to 180°C/Fan 160°C/350°F/Gas Mark 4.
2. Pat the porchetta dry with kitchen paper, then season generously with salt.
3. Place the porchetta on a roasting dish on top of the sliced onions and roast in the oven for 1 hour.
4. While the pork cooks, heat the olive oil in a frying pan and fry the pancetta over a medium heat for a few minutes, then set aside.
5. Peel and slice each potato lengthways into thin slices and place in cold water for a few minutes.
6. Season the base of an ovenproof dish with salt and freshly ground black pepper. Add a thin layer of potatoes, then layer with garlic, pancetta, sage and parmesan. Repeat until the dish is full, seasoning each layer.
7. Pour over the chicken stock, add more parmesan and butter, and cook in the oven for 40 minutes. Sprinkle with extra parmesan during the last 5 minutes if desired.
8. Turn the heat up to 210°C and roast the porchetta for a further 50 minutes until the crackling is crisp.
9. Remove the pork and leave to rest on a board covered with foil.
10. Whisk the dressing ingredients together, adding the oil slowly to emulsify, then season to taste.
11. Remove the string from the porchetta and slice. Serve with the potatoes, dressed salad, sliced onion and fresh herbs.