Porchetta recipe

1. 1

   Preheat the oven to 190C/170C fan/gas mark 5.

2. 2

   If the shoulder of pork has been tied, cut the strings and open out the meat onto a clean work surface, then season generously with sea salt and ground black pepper.

3. 3

   Toss the herbs in a bowl with the parmesan cheese, lemon zest, garlic and onion.

4. 4

   Sprinkle the stuffing mixture over the laid-out pork and then, starting with one side, tightly roll the pork back up to enclose the filling completely.

5. 5

   Tie with string at 2cm intervals to keep the meat in shape.

6. 6

   If the skin is not already scored, use a small, sharp knife to score the skin between the strings.

7. 7

   Pat the skin dry with kitchen roll and sprinkle with sea salt.

8. 8

   Place in a roasting tin and roast for 2 hours 20 minutes until cooked through and tender.

9. 9

   For the final 20 minutes of cooking time, increase the oven temperature to 220C/200C fan/gas mark 7, to produce the crispy crackling.

* Per serving · 4 servings · Values may vary.

No additional tips available.