Gennaro Contaldo’s porchetta
- September 2015
- Serves 12-14
- Hands-on time 25 min, oven time 3 hours 30 min, plus resting
Traditionally in Italy, porchetta is a whole young pig flled with lots of fresh herbs and slow-roasted. Gennaro Contaldo’s recipe uses pork belly for a similar effect.
- 72.6g (25.2g saturated)
- 26.9g (7.9g sugars)
Prepare the porchetta to the end of step 2, then keep covered overnight in the fridge. Bring to room temperature before continuing with step 3.
In Italy, the skin of porchetta is served crisp, but not crackled like classic British roast pork. If you do want to crackle it, though, don’t rub the olive oil into the skin (step 3) – crackling works best when the skin is dry. Keep the oven temperature high when you turn the joint, and cook it for 25 minutes or so before turning the heat down again (step 4). Keep the total cooking time the same as is stated in the recipe.
Three kilos may seem like an enormous amount of pork belly but the meat shrinks a lot when it’s cooking.
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