Great Porchetta Recipe - Porchetta and herb stuffing
The Italian pork roast of Porchetta is a pork loin and belly stuffed with herbs, rolled and roasted to perfection. The inside meat is succulent and moist and the salty crackling will have you coming back for thirds - no judgement.
We love this recipe for Porchetta from our butcher's apprentice (and qualified chef) Nathan who takes us step by step through the process of preparing our own Porchetta at home from scratch. Please note this recipe must be started at least 5 days in advance to allow time for drying of the skin - which give an amazing crackle.
If you're not quite ready to roll your own Porchetta - we sell them stuffed with herbs, cut and tired by our butchers. Want one? Click here
To make porchetta from scratch at home - follow the below
4-5kg pork loin and belly (ask the butcher to prepare it for rolling)
1 bunch flat-leaf parsley, washed and finely chopped
1 bunch sage, washed and finely chopped
1 bunch oregano, washed and finely chopped
3 tbsp red chilli flakes
2 tbsp fennel seeds
1 lemon, zested
6 cloves garlic, minced
Fine flake sea salt
Butchers string for trussing
- Take fennel seeds and lightly toast them in a pan. Once cool lightly crush them with a mortar and pestle. Then mix fennel seeds, parsley, sage, oregano, chilli flakes, lemon zest + juice and garlic together in a small bowl.
- Take pork loin and lay it out on a clean dry surface skin side down. Evenly spread herb mixture from edge to edge.
- Now starting from the loin side roll towards the belly (if any skin overlaps and goes inside the roll trim off). Take the butchers string and tie the porchetta at 5cm intervals as tightly as possible.
- Place porchetta on a large tray, with baking paper and refrigerate uncovered for 2 days. On the 3rd day remove from fridge and score the skin with a very sharp knife at 2cm intervals (be sure not to pierce through the fat into the meat). Rub a small amount of oil into the skin and lightly salt the skin with fine sea salt.
- Place back in the fridge for another 2-3 days making sure to change the baking paper if too much liquid gathers. After this stage, the skin should be very dry and hard.
- When ready to cook, preheat oven to 240c.
- Place porchetta onto a wire rack in a tray, apply a little more oil and a lot of sea salt (excess can be brushed off after cooking)
- Put in the oven for 20 minutes at 240c. Turn down to 160c and cook for approximately 1 ½ - 2hrs or if you have a meat thermometer 62c internal temp (ideal way).
- Allow resting for 30mins. Carve, serve with sides and pork jus. Enjoy!