The simplest Christmas roast to prepare - and one of the most delicious.
Our chefs start with tender pork belly, stuffing it with white pepper, garlic, oregano, and fennel, then carefully hand-tie it for a perfect roast.
This porchetta is all about rich flavour with minimal effort; simply roast and enjoy the crispy skin and aromatic, juicy interior. A true crowd-pleaser for your holiday table.
1.5kg: Serves 4-6 people
3kg: Serves 8-10 people
INGREDIENTS:
- 1 Vic's Hand-Tied & Stuffed Porchetta
- 150ml olive oil
- Sea salt
PREP TIME:
- 1 hour (plus, overnight drying)
COOKING INSTRUCTIONS:
- For the perfect crackling every time remove the porchetta from the fridge and packaging the day before you want to cook it. Place on a rack over a baking tray and pour over boiling water to open the score marks before salting.
- Pat dry and cover generously with salt. Place in the fridge uncovered overnight.
- An hour before you would like to cook, remove the porchetta from the fridge and wipe off the layer of salt with a paper towel.
- Rub the porchetta with oil and re-apply a fresh layer of salt.
- Place in a pre-heated oven at 220°C (fan forced) or 230°C (gas) for 30 minutes.
- Turn down to 180°C and continue to cook for a further 25 minutes per kilo.
(For a 1.5kg porchetta that's another 37 minutes)
(For a 3kg porchetta that's another 75 minutes) - Cover the pork loosely with foil and set aside and rest for 15 minutes - remember to remove the string before slicing.
Cook the porchetta until an internal temperature of 77°C is reached. The pork will continue to cook as it rests.
Please be aware that this is a guide only. All ovens work slightly differently and this should be taken into consideration.