Name: Porchetta
Ingredients: ½ bunch of oregano or marjoram; A ball of string; 2 tbsps salt; 100 ml white wine; 3 thyme sprigs, leaves picked, stalks chucked out; 1 tbsp fennel seeds; 3 rosemary sprigs, leaves picked, stalk chucked out; ½ bunch of parsley; 2½ kg deboned and rolled pork shoulder, skin on (this is crucial) and scored (you can ask your butcher to score the skin for you); 6 garlic cloves, grated; 1 tbsp dried chilli flakes

Preparation info

Difficulty
Medium

Appears in

Max’s Sandwich Book

By Max Halley and Ben Benton

Published 2018

About

Some people swear pork belly must be used for this. They know nothing. Shoulder every time.

Ingredients

2½ kg deboned and rolled pork shoulder, skin on (this is crucial) and scored (you can ask your butcher to score the skin for you)
2 tbsps salt

Method

Preheat the oven to 200°C.

Unfurl the pork shoulder of any string the butcher’s put on it and lay it out flat, skin-side down. Pound (in a mortar) or blend (in a food processor) the salt, fennel seeds and chilli flakes before liberally sprinkling the pork with the mix.

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Porchetta

Ingredients

Method

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