Perfect Porchetta
To have the title of a perfect porchetta, this recipe had to have flavour, crunchy crackling and tender meat. The addition of the herbs, lemon and chilli to the stuffing are a match made in heaven with the juicy pork and salty crackling.
In a food processor blend all of the stuffing ingredients to make a thick paste.
To prepare the porchetta, place the pork skin side up and in a landscape position. From the left-hand side, remove the skin from approximately one-fourth of the piece of pork to prevent the skin from being rolled inside of the porchetta.
Horizontally score the skin, if not already done so. Flip the meat over and score the flesh all over so the stuffing will penetrate into the meat.
Spread the stuffing evenly all over the meat. Roll the pork up, starting with the side with no skin. Secure with kitchen string. Dry the skin of the pork. Rub a little oil into the skin. Give the skin a good coating of salt.
To estimate the cooking time, measure the meat through its thickest part and cook for 1 minute per millimetre. For example, if the porchetta is 90mm thick, cook for 90 minutes.
Ensure your barbecue is clean and free from any grease or debris. Prepare the barbecue for indirect cooking over high heat (230° to 260°C).
Roast the pork over indirect high heat, with the lid closed, for 20 to 30 minutes to crackle the skin; avoid lifting the lid during this time.
Adjust the barbecue temperature to indirect medium heat (190° to 230°C), the roast setting, and continue to cook over indirect medium heat for the remaining cooking time, or until the internal temperature reaches 60°C for a medium result. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for Pork is 63°C for medium, 68°C for medium well).
Once the pork has cooked, leave to rest for 15 minutes before carving.
Ingredients
Directions
In a food processor blend all of the stuffing ingredients to make a thick paste.
To prepare the porchetta, place the pork skin side up and in a landscape position. From the left-hand side, remove the skin from approximately one-fourth of the piece of pork to prevent the skin from being rolled inside of the porchetta.
Horizontally score the skin, if not already done so. Flip the meat over and score the flesh all over so the stuffing will penetrate into the meat.
Spread the stuffing evenly all over the meat. Roll the pork up, starting with the side with no skin. Secure with kitchen string. Dry the skin of the pork. Rub a little oil into the skin. Give the skin a good coating of salt.
To estimate the cooking time, measure the meat through its thickest part and cook for 1 minute per millimetre. For example, if the porchetta is 90mm thick, cook for 90 minutes.
Ensure your barbecue is clean and free from any grease or debris. Prepare the barbecue for indirect cooking over high heat (230° to 260°C).
Roast the pork over indirect high heat, with the lid closed, for 20 to 30 minutes to crackle the skin; avoid lifting the lid during this time.
Adjust the barbecue temperature to indirect medium heat (190° to 230°C), the roast setting, and continue to cook over indirect medium heat for the remaining cooking time, or until the internal temperature reaches 60°C for a medium result. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for Pork is 63°C for medium, 68°C for medium well).
Once the pork has cooked, leave to rest for 15 minutes before carving.