Beautiful stuffed porchetta
Beautiful stuffed porchetta
Ingredients
For the porchetta
- 1.5kg pork belly, skin on
- 500g pork shoulder, boneless
- 2 fennel bulbs, finely sliced
- 100g prosciutto, finely chopped
- 100g pancetta, finely chopped
- 100g grated Parmesan cheese
- 1 lemon, zest only
- 2 sprigs of rosemary, leaves picked and chopped
- 2 sprigs of thyme, leaves picked and chopped
- 2 cloves of garlic, crushed
- Olive oil
- Sea salt and black pepper
Instructions
- 1
Lay the pork belly flat on a board, skin-side down. Use a sharp knife to carefully butterfly it, so it's one large, flat piece.
- 2
Trim any excess fat from the pork shoulder and lay it on top of the pork belly.
- 3
In a bowl, combine the fennel, prosciutto, pancetta, Parmesan, lemon zest, rosemary, thyme and garlic. Season well with salt and pepper.
- 4
Spread the fennel mixture evenly over the pork shoulder.
- 5
Carefully roll up the pork belly and shoulder, like a Swiss roll, as tightly as possible. Tie it securely with kitchen twine at regular intervals.
- 6
Rub the outside of the porchetta with olive oil and season generously with salt and pepper.
- 7
Place the porchetta on a roasting rack in a roasting tray. Roast in a preheated oven at 220°C for 30 minutes, then reduce the temperature to 160°C and roast for a further 3 hours 30 minutes, or until the internal temperature reaches 70°C.
210 min - 8
Remove the porchetta from the oven and let it rest for at least 20 minutes before carving and serving.
20 min
Nutrition
Per serving (based on 20 servings)

