Porchetta
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- Total Time
- 6hrs 30mins
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- Serves
- 8
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- Calories
- 578
Often found in Italian villages on market day, this home adaptation uses a boned, skin-on pork shoulder. Quick to assemble, it needs a good 5-6 hours in the oven on low heat for a cracking outer skin and juicy interior. This recipe uses easier-to-find fennel seeds to stand in for the more traditional fennel pollen, crushed with lots of aromatic fresh sage, rosemary, and thyme. Be sure to make enough for sandwiches the next day!
recipe updated 14 Oct 2020
Ingredients
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- Pork shoulder
- 1.8 kg
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- Fresh sage
- 5 g
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- Fresh rosemary
- 5 g
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- Garlic clove
- 5
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- Fresh thyme
- 5 g
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- Fennel seeds
- 4 tablespoons
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- Sea salt
- 1 ½ teaspoons
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- Black pepper
- 1 ½ teaspoons
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- Olive oil
- 2 tablespoons
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- White wine
- 480 ml
Tools
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Oven
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Food processor
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Medium bowl
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Large roasting dish
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Small bowl
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Cutting board
Step preview
- Pre-heat oven - 120°C
- Roll out pork shoulder onto a clean cutting board
- Score evenly
- Add fresh sage, fresh rosemary, garlic clove, fresh thyme, fennel seeds, sea salt and black pepper to a clean medium bowl
- Chop until fine then set aside
- Transfer pork to large roasting dish
- Press two thirds of herbs into pork
- Roll
- Transfer the rest of herbs to pork
- Drizzle with olive oil
- Roast - 2 hr, 120°C
- Add white wine to a clean small bowl
- Transfer liquid to pork
- Roast - 4 hr, 120°C