Crispy roast pork shoulder (porchetta)

Recipes / Meat

This pork is roasted low and slow for tender succulent meat with crisp golden crackling.

Recipe «Crispy roast pork shoulder (porchetta)» presented in category Recipes / Meat, to prepare this dish you will need no more 3:30 minutes. To make this dish at home by prescription from the author sheff would need: 2.5kg pork shoulder, skin on, 1 tsp caraway seeds, 1 tbsp fennel seeds, 1/2 cup coarsely chopped oregano, 1/4 cup coarsely chopped flat-leaf parsley , 2 tbsp coarsely chopped rosemary, 1 tbsp olive oil, 2 tbsp sea salt flakes , 1/2 cup dry white wine, 1/2 cup Massel chicken style liquid stock.

Ingredients:

  • 2.5kg pork shoulder, skin on 
  • 1 tsp caraway seeds 
  • 1 tbsp fennel seeds 
  • 1/2 cup coarsely chopped oregano 
  • 1/4 cup coarsely chopped flat-leaf parsley 
  • 2 tbsp coarsely chopped rosemary 
  • 1 tbsp olive oil 
  • 2 tbsp sea salt flakes 
  • 1/2 cup dry white wine 
  • 1/2 cup Massel chicken style liquid stock 

Instructions

  1. Preheat oven to 130C. Place pork on a clean work surface. Use a sharp knife to score the rind in 1cm intervals. Pat the skin dry with paper towel. Turn pork skin-side down. Use a large sharp knife to cut from the centre out, horizontally, until you get to the short end. Repeat with the remaining side. Open pork out like a book.
  2. Place caraway and half the fennel seeds in a small frying pan over low heat. Cook, tossing, for 1 minute until aromatic. Transfer to a mortar and gently pound with a pestle until lightly crushed. Add the oregano, parsley and rosemary and gently pound until a coarse paste forms. Spread the paste evenly over the cut side of the pork. Fold sides in and roll pork to enclose filling. Use kitchen string to tie pork at 2cm intervals. Place in a roasting pan. Rub with oil and sprinkle the skin evenly with salt and the remaining fennel seeds. Rub into the skin. Roast for 3 hours or until pork is cooked through and tender.
  3. Increase heat to 240C. Pour the combined wine and stock around the pork. Roast for a further 30 minutes or until skin is golden brown and crisp. Remove from oven. Set aside, covered, for 10 minutes to rest. Cut into slices to serve.