Directions

The day ahead

1. For the perfect crackling every time remove the porchetta from the fridge and packaging the DAY BEFORE you want to cook it.

2. Place on a rack over a baking tray & pour over boiling water over pork rind.

3. Pat dry & cover generously with salt

4. Place in the refrigerator uncovered overnight

Day Cooking

1. An hour before you would like to cook, remove the Porchetta from the fridge & brush off the layer of salt.

2. Rub the Porchetta with oil & re-apply a fresh layer of salt.

3. Place in a pre-heated oven at 220°C (fan forced) or 230°C (gas) for 30 minutes.

4. Turn down to 180°C and continue to cook for a further 25 minutes per kilo.
   (For a 1.5kg porchetta that's another 37 minutes)
   (For a 2kg porchetta that's another 50 minutes)
   (For a 3kg porchetta that's another 75 minutes)

5. Cook the Porchetta until an internal temperature of 70°C is reached. The pork will continue to cook as it rests.  

6. Cover the pork loosely with foil and set aside and rest for 15 minutes