Porchetta

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

  • 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.