November 2023

Roast porchetta

Name: Roast porchetta
Yield: Serves 8-10
Ingredients: 1 porchetta (around 4kg), prepared by your butcher and with the skin scored; Knob of butter; 5 shallots, finely diced; 150g soft dried apricots, finely chopped; 125g dried cranberries, chopped; 1⁄2 lemon, juice; 1⁄2 orange, zest and juice; Generous handful of sage leaves, finely chopped; Generous handful of parsley leaves, finely chopped; 125g panko breadcrumbs

This recipe for a classic Italian porchetta is pulled from the pages of the Ginger Pig Christmas Cook Book and would make a brilliant alternative at Christmas

By Tim Wilson and Rebecca Seal

24 November 2023

SAM_A_HARRIS

Made from the boneless loin of the pig and its belly, this is roasted until the meat is tender and the skin has crackled. If you can, leave it uncovered in the fridge the night before to help dehydrate the skin. Don’t skip patting it dry and don’t stint on the salt either. For a smaller porchetta, reduce the amount of stuffing and calculate the cooking time at 170°C/fan oven 150°C/mark 3 as 30 minutes per 500g.

This recipe is from the ‘Ginger Pig Christmas Cook Book’, by Tim Wilson and Rebecca Seal.

Recipe notes