Leave the porchetta in the fridge uncovered for around 24 hours to dry out the skin.
Set your oven to 220ºC.
Season the scored porchetta generously with fine sea salt and rub it into the scored skin.
Put the porchetta on top of a metal trivet (coarsely chopped onions and carrots will work just as well) in a deep-sided roasting tray.
Place in the centre of the oven and cook for 20 minutes.
Reduce the oven temperature to 150 degrees, and roast for 22 minutes per 500g.
Check the joint when there are 20 minutes of cooking time remaining — if the crackling requires, return the heat to 220ºC. Conversely, if the crackling is scorching, loosely cover it with foil to prevent it from catching and burning.
Rest for a minimum of 25 minutes.
Slice into thin slices, which is our preference, or as preferred.
Recipe Notes
I tried the vegetable trivet method described and found that the vegetables were overcooked. I'd recommend using a metal trivet or removing the vegetables before the end of cooking the meat, so they can be used to make the gravy.
Nutrition Facts
Roast Porchetta
Amount Per Serving
Calories 580
* Percent Daily Values are based on a 2000 calorie diet.
