HOW TO COOK PORCHETTA
Porchetta has it all - crisp crackling, tender meat and little seams of flavour and deliciousness running all the way through. At Meatsmith we make ours with rare breed Tamworth pork loin rolled with fresh herbs, fennel, chilli, lemon and garlic, and make a fabulous centrepiece for any roast meal.
INGREDIENTS |
METHOD |
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1x Porchetta (350g per person size) Scored 250ml White wine Salt
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Remove your pork 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. 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. Serve with roasted vegetables, or a mixed green salad with shaved green apple. We have a Meatsmith made Pork jus as a delicious sauce to drizzle over the roast pork too! Meatsmith's full porchetta is around 3-4kg, ask one of our butchers if you would like a smaller portion and they can organise this for you. |
