The most amazing Porchetta of your life!

By RecipeTin Eats · 480 min

Ingredients

Instructions

1. Score the pork skin dry, rub the flesh with the spice rub, roll and tie it, then refrigerate uncovered on a rack for 24 to 48 hours.
2. Toast the fennel seeds and peppercorns in a dry pan over medium heat, tossing often, for 1½ to 2 minutes until the fennel is lightly browned. Crush them coarsely, then mix with the remaining rub ingredients to a thick wet paste.
3. Pat the skin dry. Trim about 3 cm (1.2 in) of meat from one long edge, keeping the skin, so the pork rolls neatly. Keep the trimmed meat.
4. Score 3 cm (1.2 in) diamonds into the flesh about 1 cm (0.4 in) deep, without cutting through the meat.
5. Rub the paste into the flesh, pushing it into the cuts, and rub the trimmed piece too.
6. Place the trimmed piece in the middle of the flesh, roll the pork firmly and tie it at 2.5 cm (1 in) intervals, starting at the centre and then the ends, working inwards.
7. Refrigerate the tied pork uncovered on a rack on a tray for 24 to 48 hours. Twelve hours is the minimum.
8. Heat the oven to 130°C (265°F) with the shelf in the middle. Rub the skin with 1 tablespoon of the olive oil, then rub in the salt, spreading it evenly over the skin. Put the pork back on a clean rack on a clean tray, cold, and roast for 3½ hours. The flesh should be tender but not falling apart, and the skin still soft.
9. Raise the oven to 240°C (465°F). Move the pork on its rack to a clean tray, drizzle with the remaining 1 tablespoon of oil, and return it to the hot oven.
10. Roast for 30 to 40 minutes, turning at 15 to 20 minutes, until the skin is puffed and crisp all over.
11. Rest the pork for at least 30 minutes (up to 1 hour), then remove the strings and slice with a serrated knife.
12. For the gravy, pour the fat from the roasting tray into a jug. Add 1/2 cup water to the tray on medium heat and scrape up the stuck bits. Measure 3 tablespoons of the fat into a large saucepan on medium-high, stir in the flour for 1 minute, then whisk in the tray water, the remaining water and the pepper. Simmer for 2 minutes until thickened, then add salt if needed.

Summarized from RecipeTin Eats's video. Watch it for the details.

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