Beautiful stuffed porchetta | Jamie Oliver pork recipes (2025)

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.

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.

The best side dishes to serve with porchetta are roasted potatoes, grilled vegetables, polenta, mashed sweet potatoes, crispy green beans, stuffed shells, Caprese salad, blistered tomatoes, sautéed mushrooms, risotto, glazed carrots, garlic bread and caramelized onions.

Cook the porchetta to an internal temperature of at least 130°F depending on your preferred doneness, because continue to rise in temperature after leaving the oven. 5. Rest for at least 20 minutes before carving to allow the juices to redistribute, and use a serrated knife to make slicing easiest.

Insufficient heat will make it hard for the skin to get really crisp. Make sure to take the pork out of the fridge 30 minutes before you cook it so that the meat reaches room temperature.

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.

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.

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.

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.

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.

Traditional Italian style porchetta - the traditional roast that Italians eat at Christmas. This is boned free range Tamworth pork loin and belly, stuffed with garlic, oregano, rosemary, thyme, sage, fennel and lemon rolled into an easy to carve shape with delicious crackling.

Traditional porchetta vendors serve it cold and thinly sliced to order, often between slices of bread. “The expression 'in porchetta' can mean 'cooked and seasoned like a whole roast pig', usually with fennel, the characteristic seasoning,” writes Riley, “but can be applied to other meats, or to fowl…”.

How much porchetta to serve per person? Most of the time you'll want to buy ½ pound of uncooked meat per person. But once you start eating pork belly it's incredibly hard to stop, which is why we plan on 1 pound per person. Also, leftovers are excellent in sandwiches so it's wise to plan on making extra!

The beauty of porchetta lies in its contrasting textures: juicy tender meat, pale pink and fragrant from the herbs, and a buttery layer of fat nestled under a bubbly crackly skin which–when done right–remains perfectly crispy days after exiting the oven.

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.

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.