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.
