Directions
The day ahead
For the perfect crackling every time remove the porchetta from the fridge and packaging the DAY BEFORE you want to cook it.
Place on a rack over a baking tray & pour over boiling water over pork rind.
Pat dry & cover generously with salt
Place in the refrigerator uncovered overnight
Day Cooking
An hour before you would like to cook, remove the Porchetta from the fridge & brush off the layer of salt.
Rub the Porchetta with oil & re-apply a fresh layer of salt.
Place in a pre-heated oven at 220°C (fan forced) or 230°C (gas) for 30 minutes.
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)
Cook the Porchetta until an internal temperature of 70°C is reached. The pork will continue to cook as it rests.
Cover the pork loosely with foil and set aside and rest for 15 minutes
Recipe Note
This recipe can be also paired with the Red Wine Jus
