Italian Porchetta recipe

Preparation Time: 3 days | Cooking Time: 3 hours

Porchetta is a wonderful Italian dish and it's a particularly lovely way to serve pork. This does take some preparation - three days, in fact, but it's really worth the slog.


  • 3kg boneless pork shoulder
  • 2 tbsp. oil
  • 2 tbsp. each salt and black pepper
  • 2 tbsp. freshly chopped rosemary
  • 6 garlic cloves
  • 75ml red wine
  • 3 tbsp. soy sauce
  • 1 tsp. freshly chopped dill


  1. Mince the garlic cloves. Rub the garlic over the pork and rub in the salt, pepper, rosemary, garlic and dill. Put into a container and pour the wine and soy sauce over the pork. Cover tightly and leave in the fridge for up to 3 days.

  2. Roll the pork up and tie, then bring to room temperature. Bake in a 165 oven until the internal temperature reaches 65C - roughly 30 minutes per pound of pork. To serve, leave to stand for 10 minutes until foil.

For extra flavour, feel free to add some prosciutto to the pork before rolling it up. Recipe serves 12.

Recipe Details:

  • Author: Laura Young.
  • Published:

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