We recommend allowing 300 – 400g per person of raw Porchetta, anything left at the end will make some amazing sandwiches the next day.
Depending on the size of the Porchetta, allow about three hours to cook and then another 30 minutes to rest.
We recommend to have the Porchetta delivered the day before you plan to roast it and keep it in the fridge uncovered. This will help to dry the skin and get a crispier crackling.
Remove from the fridge 15 mins before cooking and pat dry with kitchen roll to dry of any moisture
- When ready to roast. Preheat the oven to 230°c. Season the Porchetta with sea salt and place on a rack on a roasting tray. Place in the oven for 40 minutes, turning once halfway through. Now reduce the heat to 160°c and continue roasting, turning the pan and Porchetta occasionally.
- If you have a thermometer inserted into the center of the meat, when it registers 65°c, it’s done. If you don’t have a thermometer, insert a skewer and see if it feels hot in the middle when removed. This will take about 1 ½ – 2 hours or more. If skin is not yet deep brown and crispy, but the meat is almost cooked, increase heat back up to 230°c and roast for about 10 minutes more.
- Let the Porchetta rest for 30 minutes and then slice using a serrated knife