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Crispy roast pork shoulder (porchetta)
Crispy roast pork shoulder (porchetta)
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Prep Time:
30 minutes
Cook Time:
210 minutes
Total Time:
240 minutes
Slow-roasted pork with crispy crackling for juicy, tender perfection.
Ingredients:
  • 2.5kg pork shoulder, skin on
  • 1 tsp caraway seeds
  • 20.00 ml fennel seeds
  • 125.00 ml coarsely chopped oregano
  • 62.50 ml coarsely chopped flat-leaf parsley
  • 40.00 ml coarsely chopped rosemary
  • 19.20 gm sea salt flakes
  • 125ml white wine
  • 125ml chicken stock
Instructions:
  • Preheat the oven to 130C. Place the pork on a clean work surface and score the rind in 1cm intervals using a sharp knife. Pat the skin dry with paper towel. Flip the pork skin-side down and butterfly it open by cutting horizontally from the center out to the short end on both sides.
  • Toast caraway and half of the fennel seeds in a small frying pan over low heat until fragrant. Crush them in a mortar with a pestle, then combine with oregano, parsley, and rosemary to form a coarse paste. Spread the paste on the pork, roll it up, and tie with kitchen string. Place in a roasting pan, rub with oil, sprinkle with salt, and remaining fennel seeds. Roast in the oven for 3 hours until tender.
  • - Preheat your oven to a sizzling 240°C. Carefully pour the wine and stock mixture around the pork in the roasting pan. Roast for an additional 30 minutes or until the pork skin is beautifully golden brown and crispy. Remove from the oven and let it rest covered for 10 minutes. Slice and serve up the flavorful dish.

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