Festive porchetta served on a chopping board

Festive porchetta

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: Per serving (10)
NutrientUnit
kcal594
fat42g
saturates14g
carbs4g
sugars0.2g
fibre0.2g
protein0.2g
salt2.2g
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Ingredients

For the spice mix

  • 3 star anise
  • ½ tsp black peppercorns
  • 8 clementines , zested
  • 5 bay leaves , finely chopped or crumbled
  • 1 chicken stock cube , crumbled
  • 50g dried breadcrumbs

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 5 out of 5.1 rating
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