James Strawbridge's Roast Porchetta with Squash and Mulled Cider Cabbage

SERVES 4-6

INGREDIENTS:

For the Porchetta

2.5kg boned Porchetta
Generous pinch of sea salt
½ tsp cracked black pepper
1-2 tbsp rapeseed oil
500ml water

 

For the squash:

1 large butternut squash
Bunch of sage leaves
1-2 tbsp rapeseed oil
Pinch of sea salt and cracked black pepper
2 tbsp dried cranberries

 

For the braised cabbage:

1 red cabbage, sliced into large segments
700ml Medium Pure Cider
1 bag of Suma Mulled Spices
75g knob of butter
1 tsp chopped rosemary
Salt, season to taste

 

To serve:

Montgomery Rondo Red Wine
Cranberry & Orange sauce

 

METHOD:

1. Preheat the oven to 160˚C and rub your pork with salt, pepper and oil. Place on a wire rack over a roasting tray. Pour water under the porchetta and roast in the oven for 3 ½ hours – add in more water if it evaporates to keep the pork moist whilst it cooks.
2. Increase the heat to 200˚C for the last 10-15 mins to ensure your crackling is super crunchy. Leave the joint to rest for at least 10 mins before carving.
3. For the squash, cut in half and scoop out the seeds. Carefully slice thinly using a pair of chopsticks or wooden skewers set on the chopping board to thinly hasselback it without cutting all the way through the squash. Then place a sage leaf between each slice. Drizzle with oil, season with salt and roast in a tray in a hot oven at 180˚C for 40-45 mins. Add cranberries to the dish for the last 10-15 mins of cooking.
4. For the cabbage, prepare mulled cider by taking a bag of spices and steeping in cider. Cook your sliced cabbage in a large sauté pan with butter for 5-10mins until caramelised. Then pour in your mulled cider along with the spices and cover with a cartouche or lid. Cook on a medium to low heat for 1 – 1 ½ hours.
5. Serve your roasted porchetta carved at the table with hasselback squash and braised red cabbage on the side. This succulent pork dish is perfect paired with a Rondo red wine from Montgomery.