This is a dish that we often have at home at Christmas dinner. It isn't too difficult to cook and the rich succulent crackling makes it a very festive meal.
It is often the highlight of our meal at the family dinner. We will have seafood and salads and antipasto to start with while the porchetta finishes in the oven, and then everyone gathers around to watch with anticipation as it's brought out all hot and juicy.
Enjoy! Guy Grossi
Course – Main
Serves – 8
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon chilli flakes
- 2 sprigs rosemary, leaves chopped
- 1/2 bunch sage, leaves chopped
- Sea salt
- 3kg pork shoulder, deboned and skin on
- 2 1/2 tablespoons olive oil
Combine the fennel seeds, pepper, chilli flakes, rosemary, sage and 1 tablespoon of salt. Lay the pork shoulder, skin-side down, on a chopping board and season with the spice
and herb mixture. Roll the pork up into a log.
Cut four pieces of twine long enough to tie around the pork. Lay the twine at even intervals on the bench top and place the rolled pork on top. Tie each length of twine
firmly around the pork so that the meat holds its shape during cooking. Season the pork skin with salt and leave uncovered in the fridge for 24 hours to dry out.
Preheat the oven to 170°c. Place the pork on a wire rack in a roasting tin, seam-side down, and drizzle with olive oil. Cook for 3 hours, turning halfway through, until the
pork is tender and cooked through, with a nice crispy skin. Leave the pork to rest for 10 minutes before carving.
Image Credits: Mark Chew