Crispy, Crunchy Airfryed Porchetta with Oregano and Orange

Crispy, Crunchy Porchetta with Oregano and Orange

Served with a vibrant cabbage, fennel, orange, mint, and mozzarella salad alongside a warm minted potato salad. This is the ultimate summer entertaining meal—fresh, zesty, and downright delicious! 

For the Porchetta

Ingredients:

• 1kg pork belly
• 1 tablespoon fresh thyme, finely chopped
• 2 tablespoons fresh oregano, finely chopped
• Zest of 1 orange
• 2 cloves garlic, grated
• 1 large teaspoon toasted and crushed fennel seeds
• Salt and pepper
• Olive oil

Method:

1. Prepare the Marinade: Combine thyme, oregano, orange zest, grated garlic, crushed fennel seeds, a drizzle of olive oil, salt, and pepper in a bowl.
2. Butterfly the Pork Belly: Carefully slice open the pork belly like a book, creating as much surface area as possible. Score the flesh lightly (not all the way through) and rub in ⅓ of the marinade. Add plenty of salt and pepper.
3. Roll and Tie: Roll the belly up tightly so the skin is on the outside. Score the skin, again taking care not to cut into the flesh. Tie it securely with kitchen string, keeping the knots on the underside.
4. Season and Cook: Rub the outside with olive oil and generously season with salt. Place in an air fryer at 160°C for 50 minutes, then increase to 170-175°C for 20 minutes. Turn halfway through for even cooking.
5. Crisp It Up: For extra crispiness, add another 5 minutes at 190°C if needed.
6. Rest: Once cooked, let the porchetta rest for 15-20 minutes before slicing.

For the Warm Minted Potato Salad

Ingredients:

• 4 potatoes, cut into chunks
• Mint (a few stalks and a handful of leaves)
• Olive oil
• Salt and pepper

Method:

1. Cook the Potatoes: Place the chunks in cold water with a teaspoon of salt and some mint stalks. Boil until tender.
2. Dress the Potatoes: Drain, then toss with olive oil, salt, pepper, and finely chopped mint leaves.

For the Cabbage, Fennel, and Orange Salad

Ingredients:

• ¼ white cabbage, finely sliced
• 1 head fennel, finely sliced (use a mandolin if you have one—watch your fingers!)
• 2 oranges (1.5 for slices, ½ for juice)
• Mint leaves, chopped
• Fennel fronds, chopped
• 1 ball mozzarella or burrata
• Olive oil
• Salt and pepper

Method:

1. Slice and Assemble: Peel the oranges and thinly slice 1.5 of them. Add to a bowl with the finely sliced cabbage and fennel.
2. Add Herbs and Juice: Chop some fennel fronds and mint, and toss into the salad. Squeeze the juice from the remaining half orange over the top.
3. Season: Drizzle with olive oil, sprinkle with salt and pepper, and toss to combine.
4. Add the Mozzarella: Rip the mozzarella into chunks and scatter over the salad.

To Serve

1. Slice the Porchetta: Cut the rested porchetta into thick slices, showcasing that gorgeous crispy crackling.
2. Plate the Salad: Arrange the fennel and cabbage salad on a platter, layering the orange slices and mozzarella for a beautiful presentation.
3. Drizzle with Dressing: Mix the remaining marinade with a splash of apple cider vinegar and olive oil. Drizzle over the pork and salad for an extra burst of flavor.
4. Serve with Potato Salad: Add the warm minted potatoes to the table and let everyone dig in.

Gather your friends, soak up the summer vibes, and enjoy this show-stopping meal.

Enjoy—Del x