Poor Man’s Porchetta is made by roasting a whole piece of streaky bacon with rosemary and lemon and slicing it as a cold cut – it makes a great sandwich!
450g streaky bacon, rolled and tied with string (your butcher can do this for you)
1 tablespoon olive oil
Black pepper, freshly ground
2 sprigs fresh rosemary
Half a lemon, zest and juice
1. Preheat the oven to 180C/350F/gas 4. Place the streaky bacon joint in a baking tray. Mix the olive oil, a few grindings of black pepper, the leaves of one sprig of rosemary and the lemon juice and lemon zest together. Rub the mixture over the bacon. Tuck the sprig of rosemary under the meat and bake for 40 minutes or until the meat registers an internal temperature of 145F using a cooking thermometer. Cover the meat loosely with tin foil and rest for 10 minutes to allow the juices to come back into the meat. Eat warm or cold (it goes further when it is cold).
How to use home-made porchetta
– Slice it thinly when it is cold and eat it in sandwiches with our fennel slaw.
– Eat it hot with warm mashed buttery potatoes and stir-fried kale. Cut the kale into thin shreds, season with salt and black pepper and fry in a little oil and butter in a hot wok or frying pan until cooked (it will take only 3-5 minutes).
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