Would highly recommend watching the highlight videos to see how Nick prepares and trusses the meat as it’s too difficult to describe accurately in the method! Swipe for ingredients and method! Merry Christmas everyone!!
Prep time: 10 minutes
Cook time: 3 hours 30 minutes
Serves: 8 People
- Prep time: 10 minutes
- Cook time: 3 hours 30 minutes
- Total time: 3 hours 40 minutes
- Serves: 8 People
- 3 kg Pork cut for porchetta
- 1.5 handfuls Rosemary leaves
- 6 Lemons zest
- Black pepper
Place on bench skin side up and score with knife just through skin and a couple mm into fat, not through to meat. Best to use ruler to make them evenly spaced and straight.
Cut through middle of the eye of loin so it can butterfly out.
Crosshatch cut meat on the inside approx a cm deep to help tenderize it.
Place on large roasting rack or baking tray and put in fridge overnight.
Separate non-loin end skin from fat so that skin matches up better when rolled.
Chop up rosemary, zest lemons and crack a decent amount of pepper into a bowl.
Sprinkle salt over inside of meat.
Generously sprinkle rosemary, zest and pepper over inside of meat and press into meat.
Then roll up the porchetta and truss it with string (watch video).
Rub a fair amount of salt onto the skin and into the cracks.
Play in oven in baking dish for 3 hours on 150C.
Then increase to 220C for 30 mins.