Super Easy Golden Crackling Porchetta
Porchetta is a marvellous dish. Easy to cook but presents beautifully with a beautiful golden roll of crisp-skinned crackling - a piece for every slice, and tender juicy pork loin that has been seasoned to give extra flavour. This cut is super easy to cook, even easier to slice and almost as good as the roast itself, are the incredible sandwiches you can make from the leftovers!
Serves: 6-12 depending on size
Prep Time: 15 minutes
Cooking Time: 2.5 - 4 hours depending on size of porchetta
Ingredients:
2kg or 4kg Daylesford Meat Co Porchetta
Olive oil
Sea salt
1 tablespoon fennel seeds (optional)
1 tablespoon chilli flakes (optional)
2 cloves garlic (optional)
Fresh rosemary or lemon zest (optional)
Preheat the oven to 220°C (fan 200°C).
Our porchettas are already scored; however, if you have purchased a non-scored one, score the skin with a very sharp knife, ensuring you don’t cut too deep and cut the meat.
Rub the porchetta with olive oil, sea salt, and (optionally) fennel seeds, chilli flakes, garlic, rosemary, or lemon zest for extra flavour. Make sure the seasoning gets into the scored skin and over the meat.
Place the porchetta on a roasting rack in a roasting tray, skin side up.
Roast at 220°C for 30 minutes to get the crackling started.
Reduce the heat to 160°C and continue roasting for 2–2.5 hours for a 2kg porchetta or 3–3.5 hours for a 4kg porchetta until the internal temperature reaches 75°C and the crackling is golden and crisp.
Rest the porchetta for 15–20 minutes before slicing to allow the juices to redistribute.
Serve with your choice of sides, such as roasted vegetables or a fresh salad.
Scroll down for printable version
Super Easy Golden Crackling Porchetta
Ingredients
- 2kg or 4kg Daylesford Meat Co Porchetta
- Olive oil
- Sea salt
- 1 tablespoon fennel seeds (optional)
- 1 tablespoon chilli flakes (optional)
- 2 cloves garlic (optional)
- Fresh rosemary or lemon zest (optional)
Method
- Preheat the oven to 220°C (fan 200°C).
- Our porchettas are already scored however, if you have a non-scored one, score the skin with a very sharp knife, ensuring you don’t cut too deep and cut the meat.
- Rub the porchetta with olive oil, sea salt, and (optionally) fennel seeds, chilli flakes, garlic, rosemary, or lemon zest for extra flavour. Make sure the seasoning gets into the scored skin and over the meat.
- Place the porchetta on a roasting rack in a roasting tray, skin side up.
- Roast at 220°C for 30 minutes to get the crackling started.
- Reduce the heat to 160°C and continue roasting for 2–2.5 hours for a 2kg porchetta, or 3–3.5 hours for a 4kg porchetta, until the internal temperature reaches 75°C and the crackling is golden and crisp.
- Rest the porchetta for 15–20 minutes before slicing to allow the juices to redistribute.
- Serve with your choice of sides, such as roasted vegetables or a fresh salad.
Recipe Notes
Cooking time varies depending on the size.
