Porchetta and Salsa Verde Buns


Porchetta and Salsa Verde Buns


For the buns

500g Strong Bread Flour

10g Salt

7g Dried yeast

1 tbsp Extra virgin olive oil

330ml Water

Here’s how

Pour the flour, salt and yeast into a bowl and blend together.

Make a well in the middle and pour in the oil and water.

Mix the ingredients together to form a soft dough, then transfer to a lightly floured work surface and knead for 10 minutes until smooth and stretchy.

Return the dough to the mixing bowl, cover and leave to prove in the fridge overnight.

Remove the dough from the fridge and scoop out into a clean work surface with a drizzle of olive oil on it.

Carefully cut the bread into 6 portions and place on a non-stick baking tray.

Press the pieces of dough down just a little to shape the bread, then leave to warm up to room temperature for 30 minutes before baking in a preheated oven 180c for 20-25 minutes.

For the salsa

1 clove of garlic

2 anchovies

1 tbsp of capers

2 tbsp of red wine vinegar

1 tsp of dijon mustard

1 handful of fresh mint leaves

1 handful of flat leaf parsley

100ml Extra virgin olive

Here’s how

Place all the salsa verde ingredients into a blender and mix together to create the sauce.

Taste the salsa and adjust with salt, pepper and vinegar to get a good balance of flavour.


1-2kg belly pork bones and rolls

3 tbsp olive oil

3 tsp Salt

1 tbsp Freshly milled black pepper

3 tbsp chopped rosemary

2 garlic cloves

2 tbsp fennel seeds

3 tbsp olive oil

Here’s how

Unroll the belly pork and using a sharp knife score the external fat approx 1cm all along the skin.

Drizzle with olive oil both sides and season with 1 tsp salt, pepper, garlic, chopped rosemary and fennel seed.

Roll the pork back up and tie together before placing in a roasting tray.

Add two chopped onions to the roasting tray

Season the pork with the remaining salt and pour in 1 pint of water.

Cook the pork for 1 hour at 180c and then 2 more hours at 140c.

When the pork is cooked remove from the oven and leave to rest for 20 minutes before carving.

This pork is great for leftovers so don’t worry if you have any leftovers.