George Georgievski is a cookbook author and social media content creator.

He is popular on Instagram, TikTok & Facebook with half a million followers in total.

Today, George is cooking air-fryer porchetta.

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He will show how to make the porchetta and then turn it into a range of different dishes including Italian pork banh mi and butter sage gnocchi.

Recipe below:

Porchetta Recipe

1.5kg of Australian Pork Loin

2 tsp salt

2 tsp fennel seeds

¼ cup of sage leaves

Few sprigs of rosemary

2 tbsp of olive oil

Method

Butterfly cut the pork loin and lay out flat, brush half the olive oil onto the pork followed by half the salt and then add all the fennel, sage and rosemary.

Roll it up and tie it together (I re-use the baking strings and then straight in the air fryer for 35 min on 180 and until the pork is ready to crackle.

Butter Sage Gnocchi

Ingredients:

• 500g fresh potato gnocchi
• 50g (about 4 tbsp) butter
• handful fresh sage leaves
• Freshly grated Parmesan

Method

In a large frying pan over medium heat, melt the butter. Once it starts to foam, add sage leaves.

Let it sizzle until the butter turns golden brown.

Add the cooked gnocchi to the pan. Gently toss to coat and lightly crisp the edges, about 2–3 minutes.

Season with salt and pepper. Top with grated Parmesan and add slice of porchetta.

Italian Banh Mi With Porchetta

Ingredients:

• 3 crusty rolls or baguette cut into 3
• ½ cup roasted peppers
• ½ cup sundried tomatoes
• 9-10 slices of provolone cheese
• ¼ cup olive oil (good stuff)
• 4-6 slices of porchetta (cubed)
• ¼ cup salsa verde
• 3 tablespoons chili oil

Slice the crusty roll of baguette and drizzle olive oil first, add the 3 slices of cheese, porchetta, peppers, sun dried tomatoes and then spoon in the salsa verde. The finishing touch is a drizzle of chili oil. Enjoy!