Porchetta with pepper sauce

SERVES: 8 TIME TO MAKE: More than 2 hours

An Italian culinary tradition gets a South African twist.




  • 2 kilograms boneless pork loin, trimmed of skin and fat
  • 250 ml sea salt


  • 20 ml mustard seeds, cracked
  • 20 ml dill seeds
  • 10 ml PnP dried oreganum
  • 15 ml PnP lemon pepper
  • 15 ml onion powder
  • 20 ml English mustard powder
  • 1 ml PnP ground cloves
  • 20 ml coriander seeds, roughly crushed
  • 1 dash sea salt flakes
  • 1 dash milled pepper
  • 1 drizzle PnP olive oil
  • 1 packet PnP mixed vegetables, (such as peppers, mushrooms, baby marrows, patty pans, carrots and red onion), for grilling

Pepper sauce

  • 1/2 PnP red onions, finely chopped
  • 45 ml Madagascan green peppercorns, bruised
  • 60 ml old brown sherry
  • 10 ml worcestershire sauce
  • 1 dash coarse black pepper
  • 1 dash milled pepper
  • 60 ml PnP beef stock
  • 250 ml PnP thick cream


  • Place pork in a container large enough to immerse it entirely in water.
  • Scatter over salt and cover with water. Brine for 2 hours.
  • Mix dry rub ingredients together.
  • Remove pork from brine and pat dry.
  • Rub pork with oil and roll in rub to coat.
  • Cook pork over medium coals for about 2 hours.
  • Have more coals prepared so you can add them as other coals cool.
  • Cut vegetables into large chunks and toss with olive oil and seasoning.
  • Cook alongside pork until tender. Remove and keep warm.
  • Heat a glug of oil in a small pan and fry onion until soft.
  • Add remaining sauce ingredients and simmer to reduce by half.
  • Rest cooked pork for 15 minutes before carving into thick slices.
  • Serve with pepper sauce, grilled vegetables and cheesy mielie beer bread.