HOW TO COOK PORCHETTA
Porchetta has it all - crisp crackling, tender meat and coils of aromatic flavour running through the cut. At Meatsmith we make ours with a rare breed Tamworth pork belly rolled with parsley, fennel, chilli, lemon and garlic - a porchetta makes a fabulous centrepiece for any roast meal.
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 would be more than happy to organise this for you
How to cook our porchetta
To get the best crackling, slow roast your porchetta for 2.5 hours at 140C then turn up the heat to 220C for a final 20 minutes. Resting is essential.
What is porchetta?
Porchetta is the Italian word to describe a boneless suckling pig. It’s typically stuffed with herbs and slow roasted. Described by Elizabeth David as having an almost "medieval presence" at many Italian gatherings. There is a reason that crowds flock when they smell a porchetta roasting - certainly, the glory of a porchetta, golden with crackling and radiating with fragrance, would make any medieval court sing.
We stuff Tamworth rare-breed pork bellies with fennel seeds, garlic, dried chilli, lemon zest and parsley before rolling them into a spiral and trussing. While the cooking of this belly takes minimal effort from you, for best results it deserves a slow cook.
The word, ‘porchetta,’ describes a small pig in the Italian language. The dish originates from central Italy, most likely from a little town in Lazio called Ariccia. Recipes date back to the 12th century where porchetta would be the centrepiece of a celebration feast. Traditionally, the meat would be cooked in pits underground but today it is generally slow roasted in the oven. Still to this day, cooked and seasoned porchetta is a popular street food in Ariccia, throughout Umbria and enjoyed in sandwiches.
How to make porchetta?
Making porchetta is one of our favourite activities here at Meatsmith. We take a rare breed pork belly and butterfly it before generously seasoning the meat with fennel seed, garlic, chilli, lemon zest, salt, pepper and parsley.
What to serve with porchetta
Porchetta is delicious served as part of a Sunday roast spread with our pork jus, potato gratin and a shaved fennel salad - we also love the leftovers stuffed into Baker Bleu rolls dressed with a vibrant herb sauce.