Originated from the cookbooks of premier resort establishments the likes of Pan Pacific Melbourne, the Slow-Cooked Porchetta with pork crackling, parsley pesto and smoked sour crème is a dish that boasts a complex and decadent amalgamation of unique flavours. Once the dish is prepared to perfection, the pork belly obtains a crackling and crunchy exterior with soft and moist interiors. The mushrooms and sour cream and pesto perfectly compliments the dish! Wish to savour this delightful dish? Follow the below recipe and enjoy this amazing dish from the comfort of your home!


  • Button mushroom 4 Cups
  • Porcini mushroom 1 Cup
  • Thyme ½ Bunch
  • Brown onion 1 Nos
  • Garlic 2 Tbsp.
  • Oil ¼ Cup
  • Fresh Oregano ¼ Bunch
  • Lemon oil 2 Tbsp.
  • Sourdough bread 5 Slice
  • White wine 50 ml
  • Salt and pepper To Taste

Method of preparation

  1. Roughly cut the mushroom, sauté it with thyme, onion and garlic in vegetable oil. Deglaze the pot with white wine. Once 90 per cent cooked add fresh oregano. Season and add lemon oil. Cool it down. Make the mushroom slightly salty.
  2. Lightly toast the bread until crispy.
  3. Chop the toast in a robot coupe or food processor, remove. Chop the mushroom in a robot coupe or processor and add crumbs. Mix until the mixture is thick but spreadable.

Pork belly Ingredients

  • Pork belly (around 3kg)
  • Mushroom filling 3 Cups
  • Salt
  • Butchers twine

Method of preparation

  1. Open the pork belly, season with salt and spread the mushroom filling, roll and tie with butcher’s twine. Keep it in the fridge overnight and cook the next day.
  2. Pre-heat oven at 200°C. Place the porchetta on a wire rack in a baking tray. Reduce the temperature and cook it for 4 hours at 125°C or till the internal temperature is 68°C.

Parsley Pesto:

  • Parsley (with stem / blanched) 1 Bunch
  • Fresh oregano leaves only 1 Bunch
  • Basil leaves ½ Bunch
  • Parmesan ½ Cup
  • Toasted walnuts 50 gm
  • Garlic 3-4 Cloves
  • Extra Virgin Olive Oil ½ Cup
  • Salt and pepper To Taste

Method of preparation

Add all the ingredients to the thermomixer and blend till smooth.

Pork Crackling:

  1. Bake the pure pork skin at 100 degrees for 1 hour.
  2. Remove from the oven and scrape the loose excess fat from the skin.
  3. Return to the oven and bake for 1 additional hour again at 100 degrees’ dry heat.
  4. Dry the pork skin with a clean paper towel and season it on both sides with fennel salt.
  5. Lay it on a wire rack on a tray, bake it in a pre-heated oven at 210°C for 10 minutes, until bubbles form and the skin is golden brown and crispy.

Smoked Sour Crème:

  1. Use a full fat sour crème of your liking. Hang the crème in cheesecloth overnight to remove excess liquid.
  2. Add liquid smoke, toasted celery seeds and lemon juice to it and season to your liking.