Porchetta  

Background to the “Art of Porchetta”

Like many things Italian, each region of Italy provides its own influence on Porchetta, variations in the recipe are noted from Sardinia, Sicily and Abruzzo. Popular in the whole country, Porchetta originated in central Italy & is considered a celebratory dish with flavour dictated by tradition/province. Across Italy Porchetta is sold daily at markets and supermarkets, especially during public displays or holidays, and it can be served in a panino. It is also eaten as a meat dish in many households or as part of a picnic. Traditionally roasted slowly over a fire pit, until the meat becomes so tender and creamy that it falls off the bone, while the skin remains crisp, herbaceous and salty. 

Our porchetta has already been pre boned, rolled, tied & marinated with our Traditional Italian recipe of Olive Oil, salt and crushed black pepper, Cinnamon powder, crushed, Garlic, Coriander seeds and chopped fresh Rosemary, ready for you to roast. 

Marinade 

½ ltr Olive Oil

60gm salt

30gm crushed black pepper

10gm Cinnamon powder

50gm crushed (Australian preferred) Garlic(can be finely sliced to your preference or left whole)

10gm Coriander seeds

10gm chopped fresh Rosemary

Fresh Rosemary sprigs

MIX INGREDIENTS WELL except for Rosemary sprigs keep for decoration

Cooking Method 

Pre-heat fan-forced oven 180-190 degrees

Place pork, skin side down on wire rack with a drip tray underneath, baste with the balance of marinade

Cooking time:

2kg = 1.5 hours each side – total cooking time 3 hours

After first 1.5 hours GENTLY turn to allow crackle side up a allow a further 1.5 hours of cooking time

At end of total cooking time:

Turn oven off, do not be tempted to open the oven door

Leave in oven overnight.

Next day

Porchetta is ready to serve traditionally at room temperature