Wonderfully simple, this roasted porchetta recipe is just the thing for a festive get-together. With the classic flavours of bitter sage, spicy garlic and sweet shallot, our tender and full-flavoured porchetta is the perfect Christmas centrepiece. Prepare for aromas of roasted garlic, crispy crackling and juicy pork to fill the house – there couldn’t be anything better.
Time
3 hours
Serves
8
Difficulty
Easy
Ingredients
• 2kg Field & Flower porchetta
• 400g shallots, peeled & halved
• 1 head of garlic, cloves removed but unpeeled
• 20g sage
• Rape seed oil
• Knob of butter
• Sea salt & freshly ground black pepper
Instructions
1. Pre-heat the oven to 240C/220 fan. Remove the pork from the fridge and bring to room temperature.
2. While the oven is heating, drizzle a little oil into a roasting tin before adding the shallots and garlic.
3. Rub a good amount of sea salt into the skin of the pork loin, then place on top of the shallots and garlic (skin side up). Rub a little oil into the pork skin and roast for about 20 minutes.
4. Reduce the oven temperature to 190C/170 fan and cook for a further 60 minutes per kg.
5. Remove from the oven, place onto a plate, cover and leave to rest for 15-25 minutes before carving.
6. While resting, heat your butter in a frying pan, add the sage leaves and fry until crisp.
7. Serve your pork with the roasted shallots, garlic and crispy sage.
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