Porchetta recipe
Donal Skehan’s porchetta recipe is made using pork shoulder, an inexpensive cut that, when roasted, results in wonderfully tender meat and crispy crackling.
If the idea of rolling and stringing up the shoulder around the stuffing is too much, take the stuffing with you to the butcher when you buy the meat and ask for it to be stuffed and rolled for you.
If the weight of your pork varies from the recipe, the rule is to allow 20 minutes per 500g, plus an additional 20 minutes.
Ingredients
- 2.75 kg shoulder of pork, boneless, with skin, at room temperature
- 1 small handful of sage leaves, stems removed and finely chopped
- 2 rosemary sprigs, stems removed and finely chopped
- 4 thyme sprigs, stems removed and finely chopped
- 50 g Parmesan cheese, finely grated
- 1 lemon, grated zest only
- 4 garlic cloves, peeled and finely chopped
- 1 small onion, peeled and finely chopped
- 6.1 lbs shoulder of pork, boneless, with skin, at room temperature
- 1 small handful of sage leaves, stems removed and finely chopped
- 2 rosemary sprigs, stems removed and finely chopped
- 4 thyme sprigs, stems removed and finely chopped
- 1.8 oz Parmesan cheese, finely grated
- 1 lemon, grated zest only
- 4 garlic cloves, peeled and finely chopped
- 1 small onion, peeled and finely chopped
- 6.1 lbs shoulder of pork, boneless, with skin, at room temperature
- 1 small handful of sage leaves, stems removed and finely chopped
- 2 rosemary sprigs, stems removed and finely chopped
- 4 thyme sprigs, stems removed and finely chopped
- 1.8 oz Parmesan cheese, finely grated
- 1 lemon, grated zest only
- 4 garlic cloves, peeled and finely chopped
- 1 small onion, peeled and finely chopped
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 25 mins
- Cooking Time: 140 mins
- Serves: 6
Step-by-step
- Preheat the oven to 190C/170C fan/gas mark 5. If the shoulder of pork has been tied, cut the strings and open out the meat onto a clean work surface, then season generously with sea salt and ground black pepper.
- Toss the herbs in a bowl with the parmesan cheese, lemon zest, garlic and onion.
- Sprinkle the stuffing mixture over the laid-out pork and then, starting with one side, tightly roll the pork back up to enclose the filling completely. Tie with string at 2cm intervals to keep the meat in shape. If the skin is not already scored, use a small, sharp knife to score the skin between the strings. Pat the skin dry with kitchen roll and sprinkle with sea salt.
- Place in a roasting tin and roast for 2 hours 20 minutes until cooked through and tender. For the final 20 minutes of cooking time, increase the oven temperature to 220C/200C fan/gas mark 7, to produce the crispy crackling.
Recipe taken from Kitchen Hero: Great Food For Less, new and exclusive to Good Food, Mondays - Thursdays at 7pm from 13th May 2013 (Sky/HD 247, Virgin 260)
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