How To Cook A Porchetta: Julia's step-by-step recipe to cook the perfect Sunday roast Porchetta
Apr 19, 2025
Porchetta is the perfect Easter Sunday Roast dinner
Porchetta is such a good celebration meal. It’s so impressive and looks like you have put in so much effort when really all the hard work has been done for you, by us in the rearing of this beautiful pork and the expert preparation of the porchetta. All you need to do is just shove it in the oven and leave it alone.
I serve it here with roast potatoes cooked in the porchetta fat, proper gravy made from the meat juices with a splash of Marsala and Cavolo Nero to keep it all very Italian 🇮🇹.
My top tips for cooking a porchetta are:
✨COOK SLOW- cooking your porchetta at 130 degrees Celsius produces the most tender meat imaginable
✨CRACKLING- crisping the skin under the grill makes it puff up and becoming the crunchiest, crispiest cracking ever
✨PORCHETTA ROASTIES- are genuinely the best roast potatoes you can make. The fat that melts off the porchetta while it is cooking is seasoned with herbs, lemon and garlic and infuses the potatoes to create an 🇮🇹 tasting roastie. 10/10
✨KEEP THE FAT- strain the fat from the porchetta and keep it in your fridge. Use it to make anything fried taste better: fried eggs, bacon, steak, roast chicken, homemade chips… literally anything tastes better cooked in Porchetta lard.
Enjoy!
