How to…Cook a Porchetta

We’ve had a lot of requests for porchetta cooking instructions this year. SO here’s how we do it…

Our take on an Italian porchetta; made with high welfare pork, rolled with a stuffing of fresh herbs, fennel and garlic.

Tip: Take out of the fridge one hour before cooking to ensure it cooks through evenly.

• Preheat the oven to 220°C/ 425°F/ mark 7.
• Dry the skin of the pork using kitchen paper, and score the skin, then sprinkle with a little salt for superb crackling.
• Place the pork on a rack over a roasting tray and roast for 20 minutes until the fat starts to run.
• Turn the oven down to 160°C/275°F/ mark 1 and roast for a further 1.5-2 hours.
• Test for doneness with a long skewer (the juices should run clear), then rest the meat for 15-30 minutes before carving.

1 x porchetta