Frozen product. Allow to defrost in fridge overnight. On the day of cooking remove porchetta from fridge and allow to come to room temperature. Preheat your oven to 220 degrees and place a wire rack in a large roasting dish.Place pork, seam-side down on rack. Roast at 220 degrees for 30 minutes then reduce heat to 150 degrees. Pour enough water into the base of the roasting dish so that the bottom is covered.. Cook for 3 hours, then increase heat to 220 degrees and cook for a further 30 minutes or until rind has crackled. Remove from oven and allow to rest for 10-15 minutes before carving.
I take a 2 kilo (approximately) pork belly and soak this overnight in a salt and sugar brine. The pork belly is then smothered with herbs and garlic before being rolled and tied.
Pork belly, salt, sugar, sage, rosemary, garlic, thyme
Goes amazingly well with The Dinner Co.’s Crispy Roast Potatoes