PORCHETTA ROAST

1. Prep

• Remove porchetta from fridge 1 hour before 

2. Season

• Rub with olive oil • Generously salt skin

3. Roast

• Start skin-side up • Begin at high heat 230°C for 30 mins • Reduce to 180°C • 

Continue cooking at 180°C for the following sizes: 

2kg: 1hr 30mins

4kg: 3hrs

6kg: 4hrs 

For best results use meat thermometer • Aim for 65°C internal temp

4. Rest & Crisp

• Remove from oven • Rest 30-40 mins • Slice and serve