Preparation time: 1 hour (or cheat and pre order one all done from The Bucthery Ltd) best started the day before.
Cooking time: 8 hours
A traditional Italian Porchetta involves boning a whole pig, loading with aromats before rolling up, tying and slow roasting in a wood fire oven until the skin is crackly and the meat is melting. You can also find trucks at markets dispensing this divine porcine goodness, the best in rolls with a sweet and spicy red pepper jelly or mostarda. This recipe aims to replicate this grand affair in the comfort of your own home, and with standard domestic kitchen apparatus. Though if you have the capacity to roast a whole pig, we envy you, and expect an immediate invitation! It takes a somewhat more modest portion – a boned loin of pork with the belly still attached – that is still perfect for rolling and slow roasting. 8 hours may seem a lot; but really, once you’ve got the joint prepped it simply goes into a very low oven and is forgotten about, so you can get on with your day. Though be warned – the amazing smells that will permeate your house will be a constant reminder of the delights to come! Finally, this recipe should be enjoyed at least twice – hot from the oven with your favourite roast trimmings (obvs); but then it should be allowed to cool to room temperature so that it can be sliced thinly over warm crusty bread for incredible roast pork sandwiches.