The secret to perfect crackling is all in the preparation, and this recipe gives you Regan's exact method for getting it right every single time. A generous 2kg porchetta roasted until the skin is shatteringly crisp and the meat inside is juicy and tender, served with Boutique Sauces Orange Star Anise Sauce on the side. That combination of rich pork and the warm spiced citrus of the sauce is something else. This is the roast you make when you want to genuinely impress.
Ingredients
2kg porchetta (ask your butcher)
Flaky salt
Neutral oil
Boutique Sauces Orange Star Anise Sauce to serve
Directions
The Day Before
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1
Remove the porchetta from the fridge and packaging the day before you want to cook it.
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2
Place on a rack over a baking tray and pour boiling water over the pork rind.
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3
Pat completely dry and cover generously with flaky salt.
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4
Place in the refrigerator uncovered overnight.
Cooking Day
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1
One hour before cooking, remove the porchetta from the fridge and brush off the layer of salt.
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2
Rub with oil and apply a fresh generous layer of flaky salt.
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3
Place in a preheated oven at 220C fan forced or 230C gas for 30 minutes.
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4
Reduce heat to 180C and continue to cook for 25 minutes per kilo. For a 1.5kg porchetta that is another 37 minutes. For a 2kg porchetta that is another 50 minutes. For a 3kg porchetta that is another 75 minutes.
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5
Cook until an internal temperature of 70C is reached. The pork will continue to cook as it rests.
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6
Cover loosely with foil and rest for 15 minutes before carving.
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7
Serve with Boutique Sauces Orange Star Anise Sauce.
Recipe Notes
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