To create this delicious porchetta roast, the butchers start with a pork loin from Sakura Farms, which is then encased by a pork belly. The two cuts of pork are rolled together with a special layer of olive oil, fresh garlic, rosemary, sage, fennel seed and cracked chilies. The whole porchetta is tied with butcher twine, then vacuum sealed and flash frozen. After a few hours in your oven, this center-piece dish has a crispy exterior and succulent center that will have your guests' jaw dropping.
1. Fully defrost the roast in its packaging in the fridge. 2. Carefully remove the roast from its packaging. Place the porchetta in a roasting pan. 3. Keeping the butcher twine in-tact, score the outside of the porchetta with a sharp knife to let the excess fat render out. This will help make the porchetta skin extra crispy in the end. 4. Preheat oven at 275F 5. Roast for 4 hours or until the internal temperature reaches 160F. At this point, crank your heat to the highest setting and crisp the outside skin until you have reached your desired doneness, about 5 minutes. We recommend watching it very carefully to ensure it doesn't burn! 6. Let rest for 20 minutes before removing the butcher’s twine and slicing the porchetta and serving.
Pork, Spices (Sulphites), Herbs, Olive Oil, Salt.