Open the porchetta and score the rind, set aside in fridge. Tip: Ask your local butcher to butterfly and score the porchetta for you.
To make the stuffing, toast the fennel seeds and pine nuts in a pan on low to medium heat for 3-4 minutes, tossing regularly, or until lightly golden and fragrant. Transfer to a bowl and set aside.
In the same pan, add olive oil and heat for 30 seconds. Add garlic, reduce heat to low and fry for 2 minutes or until garlic is golden brown and fragrant. Pour into the fennel seed bowl and cool for 5 minutes.
Add sourdough bread, cooled garlic mixture, currants, sage, rosemary and parsley and orange zest to a food processor. Pulse until finely chopped. Transfer to a bowl and stir through orange juice.
Prepare 6-8 long threads of butchers twine or natural string and set aside. Remove porchetta from the fridge and unroll, ensuring the skin is facing down. Spread the stuffing over the surface and firmly press into the pork.
Starting from the short side tightly roll up the porchetta, finishing with the seam at the bottom of the roll. Take one piece of twine, wrap around the log and very firmly tie together. Repeat with remaining twine. Place porchetta on a tray and add 2 Tbsp salt flakes to the skin, rubbing all over and into the scores. Rest in the fridge for 12 or more hours to completely dry out the skin for an extra crispy skin. Do not cover.
Remove porchetta from fridge 1 hour before cooking. Preheat oven to 160ºC. Whilst oven is preheating, prepare an oven tray with a wire rack. Add a small splash of water to the tray, then sit porchetta on the wire rack, seam facing down. Drizzle generously with olive oil and more flaky salt. Rub into the skin and scores.
Bake for 1 hour 30 minutes, flipping every 30 minutes, or until you reach an internal temperature of 150ºC. Once at temperature, turn oven up to200ºC and continue to roast for 20 minutes until crackled.
Remove from oven and rest for 30 minutes. Remove twine and serve.
Open the porchetta and score the rind, set aside in fridge. Tip: Ask your local butcher to butterfly and score the porchetta for you.
To make the stuffing, toast the fennel seeds and pine nuts in a pan on low to medium heat for 3-4 minutes, tossing regularly, or until lightly golden and fragrant. Transfer to a bowl and set aside.
In the same pan, add olive oil and heat for 30 seconds. Add garlic, reduce heat to low and fry for 2 minutes or until garlic is golden brown and fragrant. Pour into the fennel seed bowl and cool for 5 minutes.
Add sourdough bread, cooled garlic mixture, currants, sage, rosemary and parsley and orange zest to a food processor. Pulse until finely chopped. Transfer to a bowl and stir through orange juice.
Prepare 6-8 long threads of butchers twine or natural string and set aside. Remove porchetta from the fridge and unroll, ensuring the skin is facing down. Spread the stuffing over the surface and firmly press into the pork.
Starting from the short side tightly roll up the porchetta, finishing with the seam at the bottom of the roll. Take one piece of twine, wrap around the log and very firmly tie together. Repeat with remaining twine. Place porchetta on a tray and add 2 Tbsp salt flakes to the skin, rubbing all over and into the scores. Rest in the fridge for 12 or more hours to completely dry out the skin for an extra crispy skin. Do not cover.
Remove porchetta from fridge 1 hour before cooking. Preheat oven to 160ºC. Whilst oven is preheating, prepare an oven tray with a wire rack. Add a small splash of water to the tray, then sit porchetta on the wire rack, seam facing down. Drizzle generously with olive oil and more flaky salt. Rub into the skin and scores.
Bake for 1 hour 30 minutes, flipping every 30 minutes, or until you reach an internal temperature of 150ºC. Once at temperature, turn oven up to200ºC and continue to roast for 20 minutes until crackled.
Remove from oven and rest for 30 minutes. Remove twine and serve.
Open the porchetta and score the rind, set aside in fridge. Tip: Ask your local butcher to butterfly and score the porchetta for you.
To make the stuffing, toast the fennel seeds and pine nuts in a pan on low to medium heat for 3-4 minutes, tossing regularly, or until lightly golden and fragrant. Transfer to a bowl and set aside.
In the same pan, add olive oil and heat for 30 seconds. Add garlic, reduce heat to low and fry for 2 minutes or until garlic is golden brown and fragrant. Pour into the fennel seed bowl and cool for 5 minutes.
Add sourdough bread, cooled garlic mixture, currants, sage, rosemary and parsley and orange zest to a food processor. Pulse until finely chopped. Transfer to a bowl and stir through orange juice.
Prepare 6-8 long threads of butchers twine or natural string and set aside. Remove porchetta from the fridge and unroll, ensuring the skin is facing down. Spread the stuffing over the surface and firmly press into the pork.
Starting from the short side tightly roll up the porchetta, finishing with the seam at the bottom of the roll. Take one piece of twine, wrap around the log and very firmly tie together. Repeat with remaining twine. Place porchetta on a tray and add 2 Tbsp salt flakes to the skin, rubbing all over and into the scores. Rest in the fridge for 12 or more hours to completely dry out the skin for an extra crispy skin. Do not cover.
Remove porchetta from fridge 1 hour before cooking. Preheat oven to 160ºC. Whilst oven is preheating, prepare an oven tray with a wire rack. Add a small splash of water to the tray, then sit porchetta on the wire rack, seam facing down. Drizzle generously with olive oil and more flaky salt. Rub into the skin and scores.
Bake for 1 hour 30 minutes, flipping every 30 minutes, or until you reach an internal temperature of 150ºC. Once at temperature, turn oven up to200ºC and continue to roast for 20 minutes until crackled.
Remove from oven and rest for 30 minutes. Remove twine and serve.
