For crisp crackling and tender pork, begin at a high temperature before reducing the oven for the remaining cooking time. Allow the porchetta to rest well before carving.
Preparation time 5 mins
Cooking time Varies according to weight
EQUIPMENT
• Oven
• Wire rack
• Baking tray
INGREDIENTS
• 1 Peter Bouchier porchetta
• Olive oil
• Sea salt
METHOD
- Preheat a fan forced oven to 240°C.
- Remove the porchetta from the packaging and pat the rind very dry with paper towel. Rub with olive oil and salt, working the salt into the scored rind.
- Place the porchetta on a wire rack set over a baking tray. Add a small amount of water to the tray to help reduce smoking.
- Roast at 240°C for up to 30 minutes, or until the rind begins to crackle.
- Reduce the oven temperature to 180°C and continue cooking for 40 to 45 minutes per kilogram. Rotate the tray during cooking to help the crackling cook evenly.
- If the rind is crisp before the pork has finished cooking, cover it loosely with foil and continue roasting.
- Remove from the oven and rest for 20 minutes before carving.
COOKING TIME GUIDE
The following times include the initial high temperature crackling phase.
• 1.5kg porchetta: Approximately 1 hour 30 minutes to 1 hour 45 minutes
• 3kg porchetta: Approximately 2 hours 30 minutes to 2 hours 45 minutes
