Porchetta with Fennel and Herbs
Ingredients:
- Pre-seasoned Porchetta (ours was 2.5kg)
- 2-3 fennel bulbs, sliced
- Sea Salt
- Olive Oil
Equipment:
- Baking Tray
- Roasting Rack
- Meat Thermometer
- Carving Knife
Instructions:
- Prep the Pork:
- Remove porchetta from its packaging and pat dry. Place in the fridge, uncovered, overnight to dry out.
- Take the pork out of the fridge 1-2 hours before cooking to bring to room temperature.
- Season and Roast:
- Preheat oven to 230°C.
- Pat porchetta dry with paper towels
- Rub porchetta with olive oil and plenty of sea salt.
- Arrange fennel slices on the bottom of a baking tray. Place the porchetta on a roasting rack above the fennel.
- Roast for 20-30 minutes at 230°C or until the crackle starts to blister.
- Continue Roasting:
- Insert a meat thermometer into the thickest part of the porchetta.
- Lower the oven temperature to 160°C and roast for 25 minutes per kg, or until the internal temperature reaches 73°C.
- If the crackling isn’t fully formed, switch to the grill setting. Turn the grill to high, and use tongs to position the areas needing extra crisping closer to the heat.
- Rest and Serve:
- Remove from oven and let rest for 20-30 minutes before carving.