We season the pork shoulder well with an aromatic Italian paste of rosemary, fennel seed, garlic and pepper.
The pork skin is scored (so that you can roast it slowly until the crackling is blistered and crunchy and then vacuum sealed.
Pork, rosemary, fennel, garlic, salt, pepper, olive oil.
|PER 100G||PER SHOULDER|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
WARNING: Please note: this dish contains raw pork and should be fully cooked before consumption.
This dish comes uncooked in a vacuum bag.
Defrost fully and pat dry before cooking. Once defrosted, cook and consume within 48 hours.
Preheat the oven to 225C. Rub the pork skin with salt and roast for 30 minutes, then reduce the heat to 130C for 2 to 2 and a 1/2hours or until the meat feels soft when poked with your finger. If the skin hasn’t crackled, remove the skin, cover the meat with foil and set aside to rest, turn the heat back to 225C and continue to cook the crackling on its own. Cut the meat and crackling into thick slices, dressed with its own collected juices.
The porchetta is the king of roasts, offering plenty of pull-apart tender meat and crunchy crackling. It is delicious cold the next day.
This will go beautifully with a potato grain or roast potatoes with a salad of leafy greens or an apple, fennel and cabbage slaw on the side. The same (or any other) slaw goes magnificently with leftovers in a sourdough roll with apple sauce or aioli.