Hairy Bikers Porchetta Recipe

This Hairy Bikers Porchetta Recipe is a slow-roasted, Italian-inspired pork dish, which uses pork belly stuffed with herbs, garlic, and fennel. It’s a restaurant-quality roast, perfect for a special Sunday lunch or celebration, with crisp crackling and tender meat.

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Hairy Bikers Porchetta Ingredients

For the Pork:

• 3kg boneless pork belly with loin attached, rind scored
• 1.5kg roasting potatoes (Maris Piper), thickly sliced
• 1 large onion, thickly sliced
• 100ml white wine or cider
• 100ml chicken stock or water
• Sea salt flakes and freshly ground black pepper

For the Stuffing:

• 3 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves, finely chopped
• 1 bulb garlic, cloves peeled and crushed
• 1 tbsp fennel seeds, crushed
• 1 tsp chilli flakes
• Zest of 1 lemon
• 50ml white wine

How To Make Hairy Bikers Porchetta

1. Prepare the stuffing: Combine rosemary, thyme, garlic, fennel seeds, chilli flakes, lemon zest, and white wine into a coarse paste. Season well with salt and pepper.
2. Stuff the pork: Lay the pork skin-side down and rub the herb paste evenly over the meat.
3. Roll and tie: Roll the pork tightly from the long edge and tie securely with butcher’s string at regular intervals.
4. Dry the skin: Pat the rind completely dry. For best crackling, refrigerate uncovered overnight or up to 2 days.
5. Bring to room temperature: Remove pork from fridge 1 hour before cooking. Preheat oven to 150°C (130°C Fan) / Gas 2.
6. Prepare the roasting tin: Scatter potatoes and onion in a large roasting tin. Season and pour over wine/cider and stock.
7. Roast low and slow: Rub rind generously with sea salt. Place pork on top, cover with foil, and roast for 4 hours until tender.
8. Crisp the crackling: Increase oven to 240°C. Remove foil and roast uncovered for 30 minutes until blistered and golden.
9. Rest before carving: Rest the porchetta uncovered for at least 30 minutes before slicing.

Recipe Tips

• How to get perfect crackling: Dry skin overnight and salt just before roasting.
• Can I skip the overnight drying? You can, but crackling will be less crisp.
• Best knife for carving: Use a sharp serrated knife to cut through crackling.
• Can I prepare ahead? Stuff and roll the pork a day ahead.
• What temperature is pork done? Internal temperature should reach 68°C.

What To Serve With Porchetta

This rich pork roast pairs well with:

• Roasted seasonal vegetables
• Braised greens or cavolo nero
• Apple sauce or salsa verde
• Crusty bread
• A crisp green salad

How To Store Porchetta

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Reheat: Reheat slices in a hot oven to help re-crisp the skin.

Freeze: Freeze sliced meat (without crackling) for up to 2 months.

Porchetta Nutrition Facts

• Calories: 710 kcal
• Total Fat: 55g
• Saturated Fat: 20g
• Total Carbohydrate: 15g
• Sugars: 5g
• Protein: 38g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Why is my crackling not crispy?
The skin may not have been dry enough or the oven wasn’t hot enough at the end.

Can I cook porchetta faster?
Low and slow cooking is essential for tender meat.

Do I need pork loin attached?
It adds meatiness, but pork belly alone will still work.

Can I add herbs to the potatoes?
Yes, rosemary or thyme works well.

Is porchetta served hot or cold?
Traditionally both—excellent sliced cold in sandwiches.

Try More Recipes:

• Hairy Bikers Lemon Drizzle Cake Recipe
• Hairy Bikers Key Lime Pie Recipe
• Hairy Bikers Halloumi Tray Bake Recipe