Porchetta

by

Fresco

Posted May 11, 2022 (Last updated May 20, 2022)

Serves

8

Total Time

6hrs 20mins

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 ...

recipe-image
    Ingredients

  • White wine icon
    White wine480 ml
  • Pork shoulder icon
    Pork shoulder1.8 kg
  • Olive oil icon
    Olive oil2 tablespoons
  • Fresh sage icon
    Fresh sage5 g
  • Fresh rosemary icon
    Fresh rosemary5 g
  • Garlic clove icon
    Garlic clove5peeled
  • Fresh thyme icon
    Fresh thyme5 g
  • Fennel seeds icon
    Fennel seeds4 tablespoons
  • Sea salt icon
    Sea salt1 ½ teaspoons
  • Black pepper icon
    Black pepper1 ½ teaspoonsfreshly ground
    Method

  • 1. Pre-heat oven - 120°C / 250°F
  • 2. Roll out pork shoulder onto a clean cutting board
  • 3. If it's not done already, score the skin
  • 4. Then flip over and score the other side too
  • 5. Add fresh sage, fresh rosemary, garlic clove, fresh thyme, fennel seeds, sea salt and black pepper to a food processor bowl
  • 6. Chop until fine then set aside
  • 7. Transfer pork shoulder to large roasting dish
  • 8. Press two thirds of the herb paste into the pork
  • 9. Roll the pork skin-side out, and tie it securely with twine
  • 10. Press the rest of the herb mixture into the skin
  • 11. Drizzle with olive oil
  • 12. Roast - 2 hr, 120°C / 250°F
  • 13. Pour the wine over your pork - continue to baste every hour from now on
  • 14. Roast - 4 hr, 120°C / 250°F

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