This slow-roasted porchetta is a real comfort meal, but perfect as a sandwich filler too. It brings back sweet memories. Many years ago, somewhere in Tuscany, I was sheltering from the rain in a porch clinging on to my porchetta bap.
Many recipes advise you to use pork belly. However, porchetta is actually a certain cut of meat. It is pork belly and the loin of pork so not just pork belly, which makes it a lot fatter.
Inspired by Jamie Oliver
Over the years, I have tried many variations of preparing this lovely Italian dish. My version of slow-roasted porchetta is one of the families favourites. It’s easy to prepare, delicious and with a kick! Perfect for a winter comfort dish, sandwich filler or in the summer on the barbecue. It’s a twist on Jamie Oliver’s porchetta recipe.
Planning to visit my home town, Cambridge? A must visit is Bread & Meat for their amazing porchetta served in a ciabatta bun with salsa verde. Their honey soy chicken is amazing too!
Ingredients for 6
- 2 kg pork shoulder off the bone
- 1 large onion
- 2 crushed garlic cloves
- 3 teaspoons of fennel seeds
- 3 teaspoons of ground cloves
- 3 shredded bay leaves
- 2 teaspoons of chilli flakes
- 2 sprigs of rosemary
How to make it.
- Cut up the onions.
- Fry the onion and garlic until soft. Add the other ingredients and cook for another 2 minutes. Leave to cool for about 10 minutes.
- Spread the mixture on top and roll the pork up. Either put it in a tray and cover it with foil or use a freezer bag instead. Put into the fridge for 24 hours.
- Preheat the oven to 200 degrees.
- Rub the skin with olive oil and season with rock salt. Put the pork with the skin down into the oven and cook for about 10 minutes.
- Lower the heat to about 160 degrees and cook for about 1,5 hours. Turn over and cook for another 1,5 hours.
- Allow resting for about 20 minutes. (cover with foil and a towel to retain the heat)