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.