Cooking a porchetta roast is a celebration in itself! With its fragrant seasoning, tender meat, and irresistible crispy crackling, this dish is perfect for gatherings and special occasions. Let’s show you how to bring it to life with ease and confidence!
Ingredients
- Porchetta Roast
- Oil
- Salt
- Apple Sauce (optional)
Tools
-
Oven
Preheated to 240°C (464°F) for crisping, then lowered to 180°C (356°F) for roasting. -
Sharp Knife
For adding additional score lines to the skin (optional) and for carving. -
Wire Rack
To let the Porchetta dry out overnight for improved crackling. -
Boiling Water
To open up the score lines in the skin. -
Paper Towels
To pat the Porchetta dry after pouring boiling water. -
Carving Fork
To hold the roast steady while slicing. -
Roasting Pan or Tray
To place the Porchetta in the oven.
Step 1: Preheat the Oven
Set your oven to 240°C (464°F). This high temperature kickstarts the crisping process for the Porchetta skin.
Step 2: Add Extra Scores (optional)
Your Porchetta comes pre-scored, but you can add a few extra cuts if desired. This will create thinner, crispier crackling once cooked. Use a sharp knife to lightly score the skin, being careful not to cut through the fat layer.
Step 3: Separate the Score Lines
For the best results, let the Porchetta dry out overnight on a wire rack. This naturally separates the score lines and improves the texture.
Step 4: Open up the Score Lines
Take your Porchetta and pour boiling water over the skin to quickly open up the slits. Pat the roast dry with paper towels afterward.
Step 5: Season the Roast
Rub a light coating of oil over the Porchetta to help the salt adhere.
Then generously sprinkle salt over the skin, making sure to work it into all the score lines. This step is crucial for creating that golden, crispy crackling.
Step 6: Roast the Porchetta
Place the seasoned Porchetta into the preheated oven and roast at 240°C (464°F) for 30-45 minutes to start. If the roast is over 2kg, take 10 minutes off this initial crackling time.
Afterward, reduce the oven temperature to 180°C (356°F) and continue roasting for approximately 25-30 minutes per kg (adjust based on the size of the roast and desired doneness). Insert a thermometer into the thickest part of the roast during this phase to monitor the internal temperature.
Pro Tip: The internal temperature for cooked pork should be at least 63°C (145°F). Avoid exceeding 71°C (160°F) to ensure juicy meat. Remove your porchetta from the oven when the internal temperature has hit approximately 61-63C°C (142–145°F.)
Step 7: Resting the Porchetta
Once the Porchetta is cooked, remove it from the oven and transfer it to a cutting board or serving platter. Allow it to rest for 10-15 minutes before slicing.
- During this time, the internal temperature will rise by 3-5°C due to carryover cooking.
- Resting also allows the juices to redistribute throughout the meat, preventing them from spilling out when slicing.
Step 7: Carve and serve!
Once cooked, remove any strings from the Porchetta to make carving easier.
Using a carving fork to hold the roast steady, slice into portions with a sharp knife, ensuring each piece includes some crispy crackling. Serve with a side of Beerenberg Apple Sauce — it's sweet-tart flavour pairs perfectly with the savoury, herby notes of the Porchetta.