Oscar's Porchetta

This delicious recipe comes to us from our very own Oscar - manager of Cannings Ivanhoe. Free range pork stuffed with fresh herbs and garlic. Salty, crunchy crackling. What's not to love about this classic Italian roast?Porchetta also makes for awesome leftovers as a cold cut! Slice thin and add to your next day sandwiches.

Prep Time

15 mins

Cook Time

2 hours



Oscar's Porchetta


  • 2kg Free Range Boneless Pork Loin or Belly (ask your butcher for this - a leaner piece will be better for this dish if it’s available)
  • 1 tbsp of crushed garlic
  • 1/2 tbsp fennel seed
  • 1/2 tbsp paprika
  • 1 generous bunch parsley (Finely Chopped)
  • 1 small bunch dill (Finely Chopped)
  • A few sprigs of rosemary (Stripped)
  • 1/2 tsp dried sage
  • Zest of one lemon
  • 1/2 tsp chilli flakes
  • Salt flakes


  1. Lay pork down on a flat surface with the skin side down and the meaty side up. Rub meaty side with garlic, lemon zest, paprika, fennel seeds, chilli flakes.

    Porchetta step 1

  2. Sprinkle chopped herbs on top of this, spreading evenly over the whole piece.

    Porchetta step 2

  3. Roll the pork into a log and tie with butcher's twine in a few places to keep everything in place.

    Porchetta step 3

  4. Score skin (or prick all over if you don’t have a sharp enough knife to do this). Ensure you’re just cutting through the skin, not deep enough to pierce the meat itself.

  5. Salt the skin and leave uncovered overnight in fridge to dry out skin for excellent crackle.

  6. On the day of cooking, preheat oven to 200C and salt the skin again as needed.

  7. Roast for 30 mins on 200C then 1 hour 30 mins on 170C. It’s a good idea to use a trivet (a roasting tray that elevates the pork off the bottom of the dish to allow more airflow around the entire piece) if you have one.

  8. Rest for at least 15 - 20 mins before serving to allow the juices to redistribute in the meat.

  9. If your crackle hasn’t popped as much as you’d like, finish off under the grill - but don’t take your eyes off it!

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