Porchetta with Ostro

by Olivia McCrimmon November 26, 2021 2 min read

Porchetta with Ostro

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


  • 2 tablespoons sea salt 
  • 1 ½ tablespoons fennel seeds,  freshly ground 
  • 2 tablespoons finely chopped  sage leaves 
  • 2 tablespoons finely chopped  rosemary leaves 
  • 4 garlic cloves, finely chopped 1 teaspoon freshly ground  black pepper 
  • 1 teaspoon dried chilli flakes 

Salsa Verde

  • 1 garlic clove 
  • small bunch of parsley,  leaves picked 
  • 1 tablespoon salted capers,  rinsed 
  • 2 anchovy fillets 
  • juice of 1 lemon 
  • approximately 125 ml (½ cup)  extra-virgin olive oil 
  • sea salt 


  1. 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.  
  2. Preheat the oven to 170°C.  
  3. 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.  
  4. 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. 
  5. Cut the porchetta into slices and serve with the salsa verde.  

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