Porchetta, almond yoghurt sauce, quick pickled shallots

By Chef Nicky Riemer

Nicky Riemer



  • 1 pork shoulder, de-boned
  • 1 bunch oregano, picked and roughly chopped
  • 2 rosemary sprigs, roughly chopped
  • 1 tablespoon fennel seeds
  • 8 garlic cloves, peeled and smashed with the back of a knife
  • 3 fennel bulbs, sliced thick
  • 2 onions, sliced thick
  • Extra virgin olive oil
  • 500ml white wine
  • Sea salt
  • Freshly ground pepper

Almond yoghurt sauce

  • 200g raw whole almonds
  • 3 small cloves garlic, peeled
  • 80g Panko crumbs
  • 50ml white wine vinegar
  • 175ml water
  • 50ml lemon juice
  • 125ml blend olive oil
  • Salt and pepper

Quick pickled shallots

  • 6 red shallots, peeled
  • 150ml white wine vinegar
  • 50g caster sugar
  • 1 big pinch of salt
  • 40ml water


  1. 1.
    Preheat oven to 180°C. Combine herbs, fennel seeds and garlic in a bowl with 2 tablespoons of sea salt and mix well. Rub this mix all over the pork shoulder and massage well and ensure some of the mix gets inside the deboned cavity, now tie the boned shoulder into a neat shape (if necessary). Place thick slices of fennel and onion in bottom of a roasting tray and lay spiced pork shoulder on top and generously pour over extra virgin olive oil. Season again with salt and pepper. Pour the wine into the roasting tray around the pork and put into the oven and rotate every 20 minutes during cooking. Pork should cook for 1 hour, to test, the internal temperature of the shoulder should be above 72°C. When cooked, cool in the tray for 10 minutes, then place on a new tray and put in the fridge for about 1 hour, then remove twine, wrap tightly in glad wrap and keep in the fridge overnight.
  2. 2.
    Almond yoghurt sauce: Combine all ingredients (except salt and pepper) in a large mixing bowl. Puree in a high-powered blender. Put mix in a bowl and season with salt and pepper. Adjust flavour with lemon juice and/or yoghurt if needed, the final mix should have the consistency of thick mayonnaise that you are able to spread.
  3. 3.
    Quick pickled shallots: Slice the peeled red shallots into half moon shapes and place in a stainless steel bowl. Combine vinegar, sugar, salt and water over a low heat and stir until combined, then remove from the heat and cool to room temperature. Pour over the cut shallots, cover and store in fridge until required. The pickled shallots will keep for at least 1 month in the fridge.
  4. 4.
    To plate the dish: Take the chilled roll of porchetta out of the fridge, unwrap and slice with a serrated edge knife or a carving knife into thin slices, arrange slices on a platter. Spoon over generous amount of the almond yoghurt sauce scatter with pieces of the pickled shallots, picked flat leaf parsley and drizzle with your favourite extra virgin olive oil.