Porchetta is a timeless festive centrepiece that never fails to impress, and it's surprisingly simple to prepare. Perfect for feeding a crowd, this roast is known for its tender meat and golden, crispy crackling. Achieving that perfect crackling might seem tricky, but with a few straightforward tips, you'll master it effortlessly. We suggest drying the skin for at least 24 hours uncovered in the fridge, slow-roasting it in the oven, and finishing with a high-heat blast to ensure a satisfyingly crisp result
Serves 6-8
Ingredients
2kg porchetta
2 tbsp flaked sea salt
2 tbsp fennel seeds
1 tbsp peppercorns
1 tbsp fresh sage, finely chopped
1 tbsp fresh oregano, finely chopped
6 garlic cloves, minced
Zest of 1 lemon
Method
- Take the porchetta out of the packaging and pat down with a paper towel.
- Remove the ties and open up the piece of pork.
- Season the meat with salt.
- Next, make the seasoning by toasting the seeds on low for 5 minutes or until fragrant.
- Use a food processor or a mortar and pestle to crush the fennel and pepper.
- Combine the herbs, garlic and lemon zest.
- Sprinkle the spices and herbs over the pork.
- Roll the pork up as tightly as you can and tie it up in equal increments.
- Place in the fridge uncovered for 24-48 hours to allow for the skin to dry.
- Take the porchetta out 2 hours before you plan on cooking it and drizzle with olive oil and season generously with salt.
- Preheat the oven to 150 degrees.
- Place the pork on a rack and then on a foil lined tray and cook in the preheated oven for around 1.5 hours or until the pork reaches an internal temperature of 70 degrees celsius.
- Turn the oven up to 250 degrees celsius to crisp up the skin, watching carefully that it doesn’t burn - depending on your oven, you might want to use the grill function. The internal temperature should read 75 degrees celsius.
- Rest for half an hour before slicing.
