Stuffed Porchetta | Pork Recipes | Jamie Oliver Recipes (2024)

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Gennaro's stuffed porchetta

Roast pork with loads of crackling

  • Dairy-freedf
  • Gluten-freegf

Roast pork with loads of crackling

  • Dairy-freedf
  • Gluten-freegf

“Gennaro makes a mean porchetta – and trust me, if you like roast pork chops, you'll devour this ”

Serves 12

Cooks In4 hours 30 minutes plus cooling time

DifficultyNot too tricky

Jamie Cooks ChristmasPorkChristmasItalianMains

Nutrition per serving
  • Calories 672 34%

  • Fat 27.3g 39%

  • Saturates 8.1g 41%

  • Sugars 2.2g 2%

  • Protein 89.2g 178%

  • Carbs 13.4g 5%

Of an adult's reference intake

Stuffed Porchetta | Pork Recipes | Jamie Oliver Recipes (3)

recipe adapted from

Jamie Cooks Christmas

Tap For Method

Ingredients

  • 3 kg boned higher-welfare shoulder of pork , butterflied and skin on
  • sea salt
  • freshly ground black pepper
  • For the stuffing
  • 2 onions , peeled and finely diced
  • olive oil
  • 200 g higher-welfare chicken livers , cleaned and roughly chopped
  • 200 g higher-welfare pork mince
  • 75 g pine nuts
  • 100 g raisins
  • ½ bunch fresh sage , leaves picked and roughly chopped
  • ½ bunch fresh flat-leaf parsley , leaves picked and roughly chopped
  • 1 wineglass red wine or mulled wine , plus a bit extra for the stuffing
  • 8 carrots

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Stuffed Porchetta | Pork Recipes | Jamie Oliver Recipes (4)

recipe adapted from

Jamie Cooks Christmas

Tap For Ingredients

Method

  1. Gennaro makes a mean stuffed porchetta. It looks and tastes beautiful, but don’t be intimidated because it’s really not hard to do at all. Get your butcher to butterfly the meat for you then make this beautiful stuffing and roll it up inside the meat before you roast it. You’ll want to have a piece of string about an arm’s length handy to tie your meat up once you’ve rolled it.
  2. Preheat your oven to full whack. Lay the boned shoulder of pork on a board, skin-side down, and season well with a few really good sprinkles of salt and pepper. Massage this seasoning all over the meat.
  3. Put a large pan on a medium heat and fry your diced onion in a lug of olive oil for about 10 minutes and when it’s softened but not coloured, turn the heat down to low and add the chopped chicken livers and pork mince. Use a wooden spoon to break the mince up a bit and mix everything together. Add the pine nuts, raisins, chopped sage and parsley, then season with a good sprinkle of salt and pepper. Pour in a splash of red or mulled wine, give everything a good stir then take your pan off the heat. You don’t want to cook the meat now, you just want to get a good mix of flavours going so you have a delicious stuffing.
  4. Put the stuffing in a bowl and put it to one side to cool down. Once your stuffing has completely cooled, spoon all of it down the middle of the opened shoulder. Roll the meat up quite tightly then tie it up as tightly as you can with 4 or 5 pieces of string. Drizzle all over with olive oil, season with salt and pepper and rub the seasoning all over the skin to help it turn into delicious crackling. Lay your carrots across the middle of the roasting tray and put the meat on top. Pour your glass of red or mulled wine and a glass of water in the bottom of the tray then put your meat in the oven. Turn the heat down immediately to 180°C/350°F/gas 4 for about 3 ½ to 4 hours until lovely and golden. Once it’s out of the oven carefully remove the skin and put it to one side. Slice the pork then serve it with some tasty bits of broken up crackling, lovely potatoes and a few greens or a nice salad. Absolutely gorgeous.

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Stuffed Porchetta | Pork Recipes | Jamie Oliver Recipes (8)

recipe adapted from

Jamie Cooks Christmas

Related video

Porchetta: Jamie Oliver

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Stuffed Porchetta | Pork Recipes | Jamie Oliver Recipes (2024)

FAQs

What's the difference between porchetta and porketta? ›

In the Upper Midwest porchetta, more often spelled "porketta", was also introduced by Italian immigrants to the iron ranges of Minnesota and Michigan. Porketta remains a popular local dish in towns such as Hibbing, Minnesota, with distributors such as Fraboni Sausage.

What is the best cut of meat for porchetta? ›

Though you can make porchetta from a single cut of boned pork belly or shoulder, a combination of fatty belly and lean, tender loin – with the skin left on the belly for maximum crisp – offers the best of both worlds. You'll probably need to go to a butcher to make sure you get pieces of the right shape.

How many pounds of porchetta per person? ›

How much porchetta to serve per person? Most of the time you'll want to buy ½ pound of uncooked meat per person. But once you start eating pork belly it's incredibly hard to stop, which is why we plan on 1 pound per person. Also, leftovers are excellent in sandwiches so it's wise to plan on making extra!

Why is my porchetta not crispy? ›

The skin wasn't dry enough. Make sure to pat the pork completely dry before rubbing in the salt and oil as excess moisture will stop it from crisping up. It's important to score the skin if you want it really crisp. You'll need a sharp knife for this, or ask your butcher to do it for you.

Why is my Porketta tough? ›

And since overcooking shrinks meat fibers and squeezes our juices, overcooked pork is tough and dry.

How do Italians eat porchetta? ›

Porchetta is a traditional Italian dish made with boneless pork loin that is rolled up with herbs, garlic, and other spices, then slow-roasted until tender and crispy on the outside. It is typically served sliced or chopped, either on its own or as a sandwich filling.

What side dishes go with porchetta? ›

Pairing Perfection: 11 BEST Side Dishes for Porchetta
  • Produce.
  • • 1 Buttered asparagus.
  • • 1 Carrot slaw with cilantro and mint.
  • • 1 Cherry tomato salad with fresh basil.
  • • 1 Corn, on the Cob.
  • • 1 Mashed potatoes with chives, Creamy.
  • • 1 Parmesan and garlic green beans.
  • • 1 Polenta with mushrooms, Creamy.

What cut of meat is porchetta made from? ›

What cut of meat is porchetta? In Italy, there are still places where they make porchetta with an entire deboned suckling pig. In North America, most porchetta is a cut of pork that consists of slab pork belly still attached to pork loin. Most home cooks make porchetta with pork belly and tenderloin or just pork belly.

What temperature do you cook porchetta in the oven? ›

Preheat oven to 425°F (220°C). Place fat-side up on a wire rack in a roasting pan. Roast for one hour, until the fat is crisp. Reduce heat down to 325º F (160°C) and cook until the internal temperature reaches 168° F (75°C), about 60 to 80 minutes longer; test in several spots to be sure of your measurement.

Can you reheat cooked porchetta? ›

If you want to reheat it, cut off the crackling and set aside, then slice the pork into chunky pieces and put in an ovenproof dish. Sprinkle with a little water, then cover the dish tightly with foil. Cook in the oven at 160C/ 140C fan/gas 3 for 15-20 mins.

Is porchetta served hot or cold? ›

Is porchetta served hot or cold? Pork porchetta can be served either way. Traditional porchetta is sliced thinly and served cold on a sandwich. But we think that porchetta meat is best enjoyed hot with delicious pan juices, divine fat and flavors, and crunchy skin.

What does vinegar do to pork crackling? ›

Wipe the outside of the skin with a wet vinegar cloth. This assists in drying out the skin and can also help minimize any pork odour.

Can I cook porchetta ahead of time? ›

Leaving the porchetta to rest and absorb the spices for 48hr is a really important step to make sure the product will be perfectly crispy. It really adds to the texture and means it is therefore important to prepare ahead of time.

Should you put oil on pork for crackling? ›

Rub the roast with 1 tablespoon of vegetable oil and half a tablespoon of salt (more if you like salty crackling), making sure the oil and salt penetrate the scores. Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind crackles, up to 50 minutes.

What is Porketta made of? ›

Porchetta is a traditional Italian dish made with boneless pork loin that is rolled up with herbs, garlic, and other spices, then slow-roasted until tender and crispy on the outside. It is typically served sliced or chopped, either on its own or as a sandwich filling.

How do you cook store bought porketta? ›

How to Prepare the Porchetta
  1. Put the roast on the tray or pan in the oven. Sear the roast until it is golden brown. ...
  2. Continue to roast the porchetta until an instant read thermometer inserted into the center of the roast reads 145°F. This will take about 1.5 to 2 hours. ...
  3. After the porchetta has rested, slice and serve.

References

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