The ultimate Hairy Bikers Porchetta Recipe is made with a beautiful piece of pork loin and belly, stuffed with a powerful mix of toasted fennel seeds, garlic, rosemary, and lemon zest. This recipe creates a spectacular centerpiece with incredibly moist, savory meat wrapped in the most perfect, crispy crackling. It’s a true showstopper for a big family gathering or a Sunday dinner when you want to impress, serving 8-10 people.
Hairy Bikers Porchetta Recipe Ingredients
For the Pork:
- 3kg (about 6.5 lbs) piece of boneless pork belly with the loin attached, rind scored
- 1.5kg (about 3.3 lbs) roasting potatoes (like Maris Piper), thickly sliced
- 1 large onion, thickly sliced
- 100ml (about 1/2 cup) white wine or cider
- 100ml (about 1/2 cup) chicken stock or water
- Sea salt flakes and freshly ground black pepper
For the Stuffing:
- 3 tbsp finely chopped fresh rosemary
- 1 tbsp finely chopped fresh thyme leaves
- 1 bulb of garlic, cloves peeled and crushed
- 1 tbsp fennel seeds, crushed
- 1 tsp chili flakes
- Zest of 1 lemon
- 50ml (about 3.5 tbsp) white wine
How To Make The Hairy Bikers Porchetta
- Prepare the stuffing: In a small food processor or a pestle and mortar, combine all the stuffing ingredients: chopped rosemary, thyme, crushed garlic, crushed fennel seeds, chili flakes, lemon zest, and white wine. Blend or pound until you have a coarse paste. Season it well with salt and pepper.
- Stuff the pork: Lay the large piece of pork out on a board, skin-side down. Rub the stuffing paste all over the meat, pushing it into any crevices.
- Roll and tie the porchetta: Starting from one of the long sides, roll the pork up as tightly as you possibly can to enclose the filling. Secure the roll at regular intervals with butcher’s string to ensure it holds its shape during the long roast.
- Dry the skin: Pat the rind of the pork roll completely dry with paper towels. For the best crackling, leave the pork uncovered or loosely wrapped in kitchen paper in the fridge overnight, or for up to two nights. This process dries out the skin, which is the secret to perfect crackling.
- Prepare for roasting: An hour before cooking, remove the pork from the fridge to allow it to come to room temperature. Preheat your oven to 150°C (130°C Fan) / Gas Mark 2.
- Arrange the roasting tin: Scatter the sliced potatoes and onion on the base of a large roasting tin and season with salt. Pour the 100ml of wine or cider and the 100ml of stock or water over the vegetables.
- Roast the porchetta: Ensure the pork rind is still dry, then rub it generously with sea salt flakes. Place the porchetta on top of the bed of potatoes and onions. Cover the whole tin with foil and place it in the oven.
- Cook low and slow: Roast the covered pork for 4 hours until the meat is cooked through and tender. If you have a meat thermometer, the internal temperature should read 68°C (155°F).
- Crisp the crackling: Turn the oven up to its highest setting (around 240°C / 475°F). Remove the foil from the roasting tin and cook for a further 30 minutes, or until the skin is blistered, golden, and crispy. Keep a close eye on it to prevent burning.
- Rest the meat: Remove the porchetta from the oven and transfer it to a carving board. Let it rest, uncovered, for at least 30 minutes before carving. This is a crucial step for juicy, tender meat.
Recipe Tips
- Talk to Your Butcher: The most important step is getting the right cut of pork. Ask your butcher for a boneless loin attached to the belly, and ask them to score the rind for you. This will save you a lot of time and effort.
- Dry Skin is Key: Moisture is the number one enemy of crispy crackling. The step of leaving the rolled pork uncovered in the fridge is essential. Before roasting, always pat the skin one last time with paper towels to make sure it’s bone dry.
- Resting is Non-Negotiable: After a long roast, the meat needs time to relax. Resting the porchetta for a full 30 minutes allows the juices to redistribute throughout the meat, guaranteeing it will be moist and tender when you carve it. Don’t cover it tightly with foil, as the steam will soften your hard-won crackling.
- Use a Pestle and Mortar: While a food processor is quick, using a pestle and mortar to crush the fennel seeds and garlic releases their essential oils and creates a more aromatic and flavorful stuffing paste.
What To Serve Porchetta
The Hairy Bikers Porchetta is a magnificent centerpiece. It is traditionally served with the potatoes and onions that have cooked in the delicious pork drippings. To balance the richness of the meat, serve it with simple steamed or roasted green vegetables, like green beans or broccoli rabe. For a true Italian feast, a side of creamy polenta or a simple green salad with a sharp vinaigrette would also be excellent.
How To Store Porchetta Leftovers
- Refrigerate: Store leftover porchetta tightly wrapped in foil or in an airtight container in the refrigerator for up to 3 days. The leftovers are famously delicious.
- To Reheat: The best way to enjoy leftovers is to reheat slices in an oven or an air fryer at around 200°C (400°F). This will warm the meat through and help to re-crisp the incredible crackling. Leftover cold porchetta is also fantastic in a crusty bread roll with a bit of salsa verde.
Hairy Bikers Porchetta Recipe Nutrition Facts
- Serving Size: 1 generous slice
- Calories: 710 kcal
- Total Fat: 55g
- Saturated Fat: 20g
- Total Carbohydrate: 15g
- Sugars: 5g
- Protein: 38g
Frequently Asked Questions
- My crackling didn’t get crispy! What did I do wrong? The most common reasons for soft crackling are too much moisture on the skin or an oven that isn’t hot enough for the final blast. Ensure the skin is completely dry before salting, and don’t be afraid to turn your oven to its maximum temperature for that final 30-minute crisping stage.
- Can I use just a piece of pork belly? Yes, you can make a delicious version with just pork belly. It won’t have the lean loin in the center, so the roll will be richer. You will still stuff, roll, and tie it in the same way, but the cooking time might need to be adjusted based on the weight.
- What is butcher’s twine and do I really need it? Butcher’s twine is a special food-safe cotton string designed for trussing roasts. It is essential for this recipe to hold the porchetta together in a tight, uniform roll, which ensures it cooks evenly.
- Can I prepare the porchetta ahead of time? Yes, this recipe is perfect for prepping in advance. You can stuff and roll the pork up to two days ahead of time. Keep it uncovered in the fridge, which will actually improve the crackling by drying out the skin even more.
Try More Recipes:
- Hairy Bikers Halloumi Tray Bake Recipe
- Hairy Bikers Cassoulet Recipe
- Hairy Bikers Bbq Pulled Pork Recipe
Hairy Bikers Porchetta Recipe
Description
This is the ultimate Hairy Bikers Porchetta recipe, a true showstopper for any special occasion. It features a tender pork loin wrapped in a juicy pork belly, filled with an aromatic stuffing of garlic, fennel, and herbs. The slow-roasting method guarantees incredibly moist meat and the most perfect, crispy crackling.
Ingredients
For the Stuffing:
Instructions
- Make the stuffing: Combine all stuffing ingredients into a coarse paste using a food processor or pestle and mortar.
- Stuff and roll: Lay the pork skin-side down, rub the paste all over the meat. Roll it up tightly and secure with butcher’s string.
- Chill: Pat the skin dry and leave the roll uncovered in the fridge overnight to dry out the rind.
Prep for roasting: Remove from the fridge 1 hour before cooking. Preheat oven to 150°C (130°C Fan). Place potatoes and onions in a roasting tin, add wine and stock.- Roast: Rub the dry pork rind with salt and place it on top of the vegetables. Cover with foil and roast for 4 hours.
- Crisp the crackling: Remove the foil, turn the oven to its highest setting, and roast for another 30 minutes until the skin is golden and crispy.
- Rest: Let the porchetta rest on a carving board for at least 30 minutes before slicing and serving.
