Festive porchetta served on a chopping board

Festive porchetta

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 30 mins Cook: 2 hrs, 20 mins plus 30 mins resting

More effort

Serves 8-10

Try serving Tom Kerridge's porchetta on Boxing Day. Seasoned with a festive spice mix, it also works as an alternative to turkey on Christmas Day

Nutrition and extra info

Nutrition: Per serving (10)

  • kcal594
  • fat42g
  • saturates14g
  • carbs4g
  • sugars0.2g
  • fibre0.2g
  • protein0.2g
  • salt2.2g
Save to My Good Food
Please sign in or register to save recipes.


  • 3kg skin-on boneless pork belly, unscored
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

For the spice mix

  • 3 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • ½ tsp black peppercorns
  • 8 clementines, zested



    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • 5 bay leaves, finely chopped or crumbled
  • 1 chicken stock cube, crumbled
  • 50g dried breadcrumbs


  1. To make the spice mix, toast the star anise and peppercorns in a frying pan until fragrant, then grind to a powder with 1 tbsp flaky sea salt using a pestle and mortar. Tip into a bowl and mix through the zest, bay leaves, stock cube and breadcrumbs, then set aside.

  2. Lay the belly skin-side down on a board with a longer edge facing you, and cut 8-10 deep slashes in the flesh. Massage the spice mix into the flesh, getting deep into the cuts. Roll the belly tightly to form a roulade-style joint, then tie evenly with butchers’ string. Set aside until ready to cook. Can be prepared up to one day ahead and chilled.

  3. Heat the oven to 240C/220C fan/gas 9. Lay the pork on a shallow roasting tray, rub the oil over the skin and season with salt. Roast for 20 mins, then turn the oven down to 180C/160C fan/gas 6 and roast for another 1 hr 40 mins, basting with the fat in the pan a few times. If the crackling hasn’t crackled by this point, turn the oven back up to 240C/220C fan/gas 9 and check every few minutes until crackled. Rest for 30 mins, then use a serrated knife to carve into thick slices.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
28th Dec, 2019
Fantastic recipe, it tasted absolutely delicious! Will definitely be making again
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?