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
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.
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.