Serves 4 | 3hrs 30mins cooking | 25 mins preparation
Traditionally in Italy, porchetta is a whole young pig filled with lots of fresh herbs and slow-roasted. As it’s unlikely we need to feed enough people to justify a whole piglet we can get a similar effect with boneless pork shoulder or belly pork.
- 1.2kg Boneless Pork Shoulder
- 2tbsp Rosemary
- 1tbsp Thyme
- 4 cloves garlic
- Zest of 1 lemon
- 1/4 tsp salt
- 1/4ts[ Black pepper
- 1tbsp Olive oil
- Open out the pork shoulder and lay out flat. Remove the skin, leaving as much fat on the pork as you can, score the fat.
- finely chop all the seasoning ingredients and mix together in a bowl with the oil
- Rub the meat side of the roast with half the seasoning paste then roll and tie the roast with the fat to the outside.
- Lay the roast on a baking sheet and rub the outside with the rest of the seasoning. Cover and let it sit in the fridge overnight (or atleast 3-4 hours)
- One hour before roasting take the pork from the fridge and allow to warm up to room temperature
- Heat the oven to 150c and roast for 2.5 hours. Then increase the temperature to 230c and continue roasting for another 30 minutes or until the outside is browned and crispy
- Let the roast rest for 15-20 minutes before slicing and serving
Let any leftovers go cold before thinly slicing for sandwiches
Tonight I have served with a raw beetroot, fennel and lemon salad and Orzo pasta with preserved lemons, spinach and pecorino cheese.