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Whole Porchetta with Brandy, Apple & Sage Stuffing (6kg)
Our free-range porchetta is a showstopping centrepiece, rolled with a festive stuffing of brandy-soaked apples and fragrant sage. Perfect for roasting, this joint feeds a crowd with tender, juicy pork and all the rich, seasonal flavours you want on a Christmas table, as well as making exceptional leftovers.
Serves 16
Whole Porchetta with Brandy, Apple & Sage Stuffing (6kg)
Our free-range porchetta is a showstopping centrepiece, rolled with a festive stuffing of brandy-soaked apples and fragrant sage. Perfect for roasting, this joint feeds a crowd with tender, juicy pork and all the rich, seasonal flavours you want on a Christmas table, as well as making exceptional leftovers.
We’re known for our porchettas and make them as easy to cook as possible. A full porchetta, with belly rolled around the middle, only works at 4kg or 6kg. For smaller sizes, we offer loin or belly joints spiral-stuffed with our porchetta mix, available in 1, 2, or 3kg for an even cook in the oven.
Belly Pork (80%), Cider Brandy & Apple Stuffing (20%) (Pea Flour, Vegetable Protein, Dehydrated Onion, Herbs, Salt, Sugar, Antioxidant E300, Spice, Herb Extract, Water, Apple Flakes (1%), Cider Brandy (1%), Ginger).
For allergens see ingredients in BOLD.
| Typical values per 100g: | |
|---|---|
| Energy | 921kJ |
| 199kcal | |
| Fat | 14.9g |
| of which saturates | 5.7g |
| Carbohydrates | 6.2g |
| of which sugars | 1.1g |
| Protein | 14.7g |
| Salt | 0.46g |
1. Take the porchetta out of the fridge and remove all packaging.
2. Prepare the crackling:
• Place the joint on a rack in the sink and pour over 2 whole kettles of boiling water to scald the skin. For the bigger porchettas you might even want 3 kettles to cover all the skin.
• Allow it to drain.
• Rub fine sea salt into all the score marks.
3. Let the joint come to room temperature while drying off (1–2 hours depending on size).
4. Preheat the oven to 240°C / 220°C fan / gas mark 9.
5. Place the porchetta on a roasting rack in a deep-sided tray.
6. Roast at high heat for 20 minutes and then turn down to 180°C / fan 160°C / gas mark 4. Cook for a further 4 hours 30 minutes.
7. 1 hour 30 minutes before the end of cooking, add shallots, garlic, and any additional roasting vegetables to the tray.
8. Rest for 65 minutes, loosely covered in foil in a warm place.
9. Use pan juices and roasted vegetables to make a delicious gravy while resting.