From starting to serving: 3.5 hours + overnight  Active time: 15 minutes. Serves 4-6. 
How the chefs explain it:
Rub your porchetta with loads of salt and oil, Roast turning in a low oven, blast till skin crackles, rest, slice, eat. 


  1. Unwrap your porchetta and leave in on a tray in the fridge overnight. This will help get the skin really dry for excellent crackling.
  2. Take the porchetta out of the fridge for at least an hour to bring it to room temperature. 
  3. Preheat your oven to 165°C.
  4. Rub the skin vigorously with the salt and oil.
  5. Place the porchetta on a roasting trivet in an oven tray and roast for 1.5 hours, rotating every 20 minutes. (If you have a meat thermometer, move onto the next step when the internal temperature reaches 45°C)
  6. Turn the heat up to 200°C and roast for a final 15-20 minutes (or until 56°C inside). 
  7. If the skin looks like it’s going to burn, cover loosely with foil.
  8. Remove from the oven and leave to rest uncovered for 30 minutes before slicing into generous rounds.