Who better to team up with other than the wonderful Julia Busuttil Nishimura to share her recipe for the perfect Christmas Porchetta! Julia served the juicy and incredibly flavourful porchetta sliced and stuffed into a panino. She's used a large piece of our Boneless Pork Shoulder and rolled it with a herby, garlicky salt and served it with a salsa verde. If you're strapped for time, lean on our already Seasoned Porchetta and serve the same way or alongside some crispy roast spuds.
1 x 2.8–3 kg piece boneless pork shoulder, skin scorred
approximately 125 ml (½ cup) extra-virgin olive oil
Ensure the pork is nice and dry by patting down the skin and flesh with paper towel. Lay the pork, skin-side down, on a clean work surface. Mix all of the seasoning ingredients together in a bowl and rub into the flesh. Roll up the belly and tie tightly using butcher’s twine. This can be done the night before and left to rest in the fridge – in fact, I prefer to do this ahead of time to let the flavours get acquainted. I then allow the pork to come to room temperature before moving onto the cooking.
Preheat the oven to 170°C.
Place the pork on a wire rack over a baking tray and roast for 3 hours. Increase the temperature to 200°C, then cook for a further 30 minutes, or until the skin is crackling and golden. Remove and allow to rest for 30 minutes.
Meanwhile, for the salsa verde, finely chop the garlic, then add the parsley and continue to chop, adding the capers and anchovies and continuing to chop until everything is roughly incorporated. Transfer to a small bowl, squeeze in the lemon juice and mix in enough olive oil so that sauce is a drizzling consistency. Season to taste.
Cut the porchetta into slices and serve with the salsa verde.