How to cook a whole porchetta

 Ingredients

• AME Porchetta or pork belly
• Generous amount of salt
• Freshly ground pepper
• Fennel fronds
• 4-5 cloves of minced garlic
• 2-3 stalks of chopped rosemary
• Olive oil
• Zest of 1 lemon
• 1 cup white wine (optional, for added moisture)

Method

Step 1

To ensure crispy skin, leave the porchetta uncovered in the fridge overnight before cooking so the skin can dry out slightly.

Preheat Oven to 150°C.

Step 2: Prepare the meat 

If you have purchased a Porchetta from AME, go straight to step 5.

 If not already done, debone the pork belly, keeping the skin intact. Lay the pork skin-side up on a clean surface.

Score the skin with a sharp knife in a crosshatch pattern, ensuring not to cut into the meat.

Step 3: Season the Pork

Rub olive oil over the skin and meat and season generously with salt and pepper.

Chop fennel fronds, garlic, rosemary, lemon zest and place in a small bowl. Rub this mixture all over the meat side only (not skin part).

Step 3: Roll and Tie

Roll the pork tightly, skin-side out, into a log shape.

Secure the roll with kitchen twine at regular intervals (about 1-2 inches apart).

Step 5: Roasting

Place the porchetta on a rack in a roasting pan. If you don't have a rack, place it on a bed of chopped vegetables to keep it elevated.

Roast in the preheated oven at (150°C) for about 4 to 5 hours. The slow roast will allow the meat to become tender and flavourful.

Step 6: Crisping the skin

After the slow roast, increase the oven temperature to (230°C) for the final 30-45 minutes. This will help crisp up the skin. Keep a close watch to avoid burning.

Step 7: Resting

Remove the porchetta from the oven and let it rest for about 20 minutes before slicing. Resting helps the juices redistribute throughout the meat.

Step 8: Serving

Slice the porchetta into thick pieces and serve with your favourite sides.

Tips: 

Moisture: If using white wine, pour it into the bottom of the roasting pan before starting the slow roast. This will create steam, helping to keep the meat moist.

Crispy Skin: The high temperature at the end is key for achieving a crispy skin. Be patient and monitor closely.