Porchetta Roast

A graphic of a bull head


  • 1 x Porchetta
  • Olive Oil
  • Sea Salt



Preheat the oven or BBQ to 170C.

Place the porchetta on a chopping board. Pat down any moisture on the porchetta skin with a paper towel until the porchetta is completely dry.

Begin my scoring the porchetta into the skin, around 1-2cm apart.

Slowly pour a generous amount of olive oil over the scored porchetta and begin to massage the oil into the skin.

Season the porchetta generously with Sea Salt and continue to rub the salt evenly into the incisions and the skin.



Place the porchetta onto a wire rack that nestles into the baking tray. Then, place the tray into the preheated oven or BBQ. Ensure there is ample space around the porchetta in the tray for the air to circulate creating a crispy crackling.

Add ¼ cup of water into the base of the baking tray.

Roast for 2 hours.

Continue to check on the porchetta every 30 minutes. If you see the liquid dry out, top the baking tray with more water.

Increase the temperature of the oven or BBQ to 220C then roast the porchetta for a further 25 minutes so that the crackling forms or until you have achieved crackling to your desire.


Carving the Porchetta

Remove the porchetta from the oven and place it on a board.Using a sharp carving knife and tongs to hold the porchetta, remove the trussing string from the porchetta.

Using the sharp carving knife, slice the porchetta into 2cm rounds.