A Flavour-Packed Roast, Perfect for Sharing
This recipe was part of our Festive Masterclass with Chef James Peck
Prep Time: 20 minutes
Cook Time: 4-7 hours
Serves: 4-6 people
If you're looking for a show-stopping centrepiece that bursts with bold flavours, this Nduja and Black Garlic Stuffed Porchetta is a perfect choice. With tender pork belly rolled with spicy nduja, sweet black garlic, and juicy sausage stuffing, this roast is guaranteed to impress. Whether you're preparing for a festive gathering or a Sunday roast, follow this step-by-step guide to create crispy-skinned, melt-in-your-mouth porchetta.
Ingredients
- 2.5-3kg Pork belly (bones removed)
- 400g Nduja sausage
- 50g Black garlic cloves
- 400g Pork sausage stuffing
- Salt and pepper
Instructions
Step 1 – Prepare the Pork Belly
- Check the pork skin and remove any hairs or nipples.
- Cut away any sinew, and if you wish to be like a "chef," you can cut the edges to ensure a neat finished roll of meat.
- Score the skin crossways diagonally.
- Use a sharp knife to butterfly the joint. Cut just below the skin into the fat, opening it to nearly double its width without cutting all the way through. Instead of long cuts, keep the cuts short, as it is easier to do and delivers a better finish.
- Test roll the pork belly to ensure it rolls neatly. Trim any excess meat for a tidy finish.
Step 2 – Make the Stuffing
- Break apart the nduja sausage and pork sausage in a bowl. Mix them thoroughly.
- Chop the black garlic cloves roughly and incorporate them into the stuffing mixture.
Step 3 – Stuff and Roll
- Spread the stuffing evenly across the meat's surface or form the stuffing into a log and place it in the middle.
- Roll the meat tightly to encase the filling.
Step 4 – Truss the Porchetta
- Secure the roll by tying it with butcher’s twine or elasticated twine bands. Start in the centre and work outward, ensuring tight knots to hold the shape.
- Note: Tying tightly is essential, as the meat will shrink during cooking.
Step 5 – Rest Overnight (Optional for Crispy Skin)
- Place the trussed meat on a roasting tray and generously salt the skin.
- Leave it uncovered in the refrigerator overnight to dry the skin. This step enhances crispiness but can be skipped if you are short on time.
Step 6 – Prepare Your Oven
- Load lumpwood charcoal (about half a football-sized amount) into your Charlie oven and light it.
- Preheat the oven to 200°C and adjust the vents to maintain a steady temperature.
- Add a chunk of apple or cherry wood for a smoky flavour. Place it beside the fire to smoulder gently.
Step 7 – Roast the Porchetta
- Position the meat directly on the top oven rack. Place a tray underneath to catch the drips.
- Roast for 4-7 hours, allowing the temperature to drop gradually. For optimal results, aim for an internal temperature of 75°C/168°F.
- Avoid adding additional fuel during cooking. The slow roasting process renders the fat, crisps the skin, and ensures tender meat.
Pro Tip: Add Potatoes
Place a tray of potatoes on a rack beneath the porchetta during the last 1-2 hours of cooking. They'll soak up the drippings, becoming golden and flavourful. Check out our recipe for Lyonnaise potatoes.
Why You'll Love This Porchetta Recipe
This Nduja and Black Garlic Stuffed Porchetta is a perfect balance of spice, sweetness, and rich pork flavour. Whether you're a seasoned cook or trying porchetta for the first time, this step-by-step recipe simplifies the process for a delicious outcome.
Enjoy your masterpiece with Lyonnaise potatoes, roast beets with feta icing, and ember-baked leeks.