Richard's Italian porchetta

    Richard's Italian porchetta


    21 people made this

    About this recipe: Ideal for a big family celebration but you'll need to make this in advance for best results. The pork should marinate for three days before cooking. The pork skin makes fantastic crackling! You can stuff the roast with roasted red peppers, sausage, etc.

    Serves: 8 

    • 3kg (6lbs) boneless pork shoulder, skin intact, butterflied
    • 2 tablespoons olive oil
    • 2 tablespoons salt
    • 2 tablespoons ground black pepper
    • 6 cloves garlic, minced
    • 2 tablespoons chopped fresh rosemary
    • 1 teaspoon fresh dill, chopped
    • 2 fl oz red wine
    • 3 tablespoons soy sauce

    Prep:25min  ›  Cook:3hr  ›  Extra time:3days marinating  ›  Ready in:3days3hr25min 

    1. Oil the pork shoulder inside and out and rub the salt and pepper into the flesh. Rub the garlic, rosemary and dill into the flesh. Put shoulder into a leakproof container and pour the wine in and around the shoulder. Cover tightly and place in the refrigerator to marinate for 3 days.
    2. Remove the meat from the fridge and tie it at about every 2.5cm intervals to form an even roll. Bring the meat to room temperature for about 45 minutes. Preheat the oven to 165 degrees C/Gas Mark 3.
    3. Roast the pork shoulder until it has internal temperature of 65 degrees C. That's an estimated 30 minutes cooking time per pound. Remove from oven, cover loosely with foil and let stand for 15 minutes before carving.

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