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

How long do you cook porchetta with Jamie Oliver? ›

Sit the porchetta on top, then pour in 500ml of water and the remaining 325ml of wine. Place in the hot oven for 30 minutes, then reduce the temperature to 180ºC/350ºF/gas 4 and leave to cook for 4 to 5 hours, or until the meat is really tender, basting now and again.

What is traditionally served with porchetta? ›

Porchetta is traditionally a boneless pork loin wrapped in a pork belly, slow roasted with herbs for hours until the skin is super crispy. In Italy, porchetta's traditionally roasted and served as a street food sandwich on a crispy baguette with arugula and a garlic aioli.

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? ›

Cuts for Traditional Porchetta: Belly and Loin

By then carefully rolling the two together, you end up with a single perfectly cylindrical roast with the fatty belly surrounding the lean loin, all covered in a layer of skin.

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.

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.

How do Italians eat porchetta? ›

One of the best ways to eat porchetta, and what we Romans love in any type of weather, is as a sandwich with no other ingredients than bread and meat: the famous panino con la porchetta… The simpler the better! The bread should be strictly homemade to perfectly absorb the fat and seasoning.

Is porchetta very fatty? ›

Porchetta is a savory, fatty, and moist boneless pork roast of Italian culinary tradition and I think this recipe is about to change your life. What started as a sandwich style street food so customers could eat it on the road has transformed into a culinary masterpiece that claims the cutting board as its favorite.

Why is my porchetta skin hard? ›

The heat at which you cook pork cracklins can also cause them to become hard. If the temperature is not high enough, the skin won't crack properly, resulting in a rubbery texture. Make sure to cook pork skin in oil that has a smoke point of 400 degrees.

Why is my Porketta tough? ›

And since overcooking shrinks meat fibers and squeezes our juices, overcooked pork is tough and dry. It's well worth investing in a meat thermometer or slender multi-use digital thermometer, to take away the guesswork .

Is porchetta a baby pig? ›

Porchetta is a speciality from the Umbrian region of Italy. It is a whole suckling pig boned, rolled and stuffed with fresh herbs and a little garlic. Porchetta is a unique product and makes an excellent centrepiece. A very manageable way of getting suckling pig on the menu.

What sides do you serve 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 is porchetta in English? ›

Meaning of porchetta in English

in Italian cooking, a whole young pig that has been filled with herbs, then roasted and eaten sliced in bread: My favourite sandwich filling is porchetta, suckling pig flavoured with herbs and roasted outdoors. Fewer examples.

What to buy for porchetta? ›

This boneless Loin with the boneless Belly attached will make for perfect Porchetta but also great as a stand alone joint. The lean and tender meat of the Loin is the perfect bedfellow for the succulent and slightly fattier Belly. Stuff with your own herbs and spices or try with our sausagemeats.

How long do you cook Jamie Oliver roast pork? ›

Peel and halve the onions, scatter into a large roasting tray and place the scored pork on top. Roast for 35 to 40 minutes, or until you have a lovely crisp crackling, then turn the oven down to 170°C/325ºF/gas 3. Slow-cook the leg for 3.5 hours, or until the meat is easily pulled apart.

Do you cook porchetta on high heat first or last? ›

To get good porchetta crackling, you'll need to start or finish the cooking process with a blast of high heat. We prefer to start the cooking at a low temperature so the meat stays succulent, then drain off the pan juices and deglaze the pan with a little wine before giving the meat a final blast of heat.

Does pork roast cook faster covered or uncovered? ›

Like pork chops, bone-in roasts will cook more quickly than boneless roasts, so allow a few more minutes of cooking time for a boneless roast. For a crisp surface on your roast, be sure the oven is fully preheated before putting the roast in and don't cover the meat while roasting.

How long to cook pork by weight? ›

How to cook a pork roast
Cut of porkCooking time
Leg of pork with rind (under 3kg)20 minutes per 500g
Leg of pork with rind (over 3kg)15 minutes per 500g
Rolled loin of pork with rind45 minutes per 1kg
Pork rack with rind45 minutes per 1kg
2 more rows

References

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