Porchetta is a traditional Italian dish from the region of Lazio, referenced in writings going back more than 2,000 years. Photograph: Harry Weir
The pig is also responsible for one of the greatest dishes I have ever eaten. A descendant of the world-famous dish by acclaimed French chef Pierre Koffmann, it was given an Irish twist by the equally acclaimed Kevin Thornton. Pigs trotter, or crubeen as it is affectionately known here, was painstakingly boned out by hand, leaving behind only the delicate meat, fat and skin.
I’ve kept the Mediterranean theme alive by using capers, mustard, parsley and anchovies in the filling. Although there is a little skill involved in tying the meat, you can always ask you butcher to do it for you. I’ve given detailed instructions for each step and, trust me, this recipe repays your efforts handsomely.Pork belly tacos with pineapple salsa is more straightforward. The first step involves making a paste with ingredients from the bottom of your fridge and the store cupboard.
This is food made for sharing. I usually slice up the soft meat and serve it on the tray in the middle of the table, covered in Iime zest and sea salt. Authentic soft corn tacos make a big difference and can be found in speciality stores around Ireland and online. If you can’t get them, use sandwich wraps or even some soft sliced pan to soak up all those savoury juices.
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