Porchetta is one of the most loved classic Italian dishes. Thus, it is only right that we have it on the menu. I have put together this post to tell you a little bit more about the classic dish and what you can expect if you order it next time you visit our restaurant.
The dish’s obvious appeal is its delicious flavour and juiciness. Nevertheless, the story behind it is fascinating. Porchetta is one of the oldest recipes in Italian cooking and there is a beautiful tale behind the recipe.
As is the case with many classic dishes from the past, there is a lot of confusion regarding the exact date of its creation and who actually came up with the dish. However, one thing most people agree on is that Porchetta originates from Ariccia. This is a city just outside of Rome. Although people are unsure regarding when Porchetta was actually created, there is evidence of it being enjoyed as far back as the 15th century. Back then Porchetta was pretty much the focus point of holidays that occurred on Sundays.
Another interesting fact about this dish is that it was served in Roman army camps and was a firm favourite of Nero, the Roman Emperor. It acted as a nourishing meal for members of the poorer classes and of course hungry soldiers. However, it was cooked very differently back then.
If you ask for Porchetta in an Italian restaurant in Hong Kong today, they will usually cook it in an oven, once the pig has been deboned, seasoned and rolled. Nevertheless, the Romans actually used to cook the pig underground. They would make a massive hole, which acted as a rustic pit and then they would roast it.
Nowadays the dish is produced in commercial factories as opposed to the rustic fire pit. This allows for the roasted meat to be made in a manageable fashion, whilst ensuring that Italy’s traditions don’t fade.
As you know, we place huge emphasis on sourcing quality ingredients, and this is no different when it comes to our Porchetta. We have sourced premium quality pork, which is then stuffed and rolled in our homemade fennel sausage. It is cooked slowly in the oven until it’s juicy on the inside yet golden and crispy on the outer.
If Porchetta does not appeal to you, there are plenty of other delicious dishes you can try at our restaurant. Perhaps you would prefer a fish dish? We have French Monkfish served with Cauliflower Purée, Caper Berries, Lemon Thyme and Charred Daily Greens. Another popular option is our Pan fried Barramundi. A personal favourite of mine is the Peter’s Farm Dutch Veal Chop with Parsley Panko, Vine Tomatoes, Chopped Arugula, Pine Nuts and Bacon. I am sure you will be able to find something you like on our diverse menu.
Author – Russell Doctrove, chef at Fish & MeatGo back