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HOW TO COOK A PORCHETTA

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INGREDIENTS
METHOD

1 porchetta (approx 3-4kg)

Sea salt

SERVES 12-15

Remove your porchetta from its wrapping the night before and placed on a tray at the bottom of the fridge.

Take it out of the fridge an hour before cooking, and preheat your oven to 140°C. Pat the skin dry, and salt skin generously.

Roast Porchetta on a rack over a roasting tray with white wine underneath, make sure the wine isn't touching the porchetta/tray.

Cook at 140 for 2.5 hours then increase to 220 for 20 minutes to get that crackling going.

Rest for 30 minutes covered loosely in foil before carving.

  Raw Porchetta Roast