Preparation time is 20minutes
Cook time is 3hours
Total time is 3hours 20minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
- 5 sprigs rosemary
- 1 lemon, zested, juiced
- 1teaspoons fennel seeds, crushed
- 1/4 cup extra virgin olive oil
- 1.70kilograms pork shoulder roast boneless
- 1kilograms white potatoes, cut into thick wedges
- 2 heads garlic, tops trimmed
- 1 cup salt-reduced chicken stock
- 60grams baby spinach leaves (to serve)
Nutrition per serving
3080kJ
Protein
55.2grams
Sugars
2.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Learn how to make porchetta, a boneless pork roast, with this easy recipe. It's served with golden garlic potatoes and perfect for a Sunday roast.
Method
Step 1 of 3
Preheat oven to 180°C/160°C fan-forced. Remove leaves from 4 rosemary sprigs and finely chop. Combine zest, juice, fennel seeds, oil and chopped rosemary in a small bowl.
Step 2 of 3
Remove and discard packaging and netting from pork. Rub fennel mixture all over pork. Roll pork and tie with unwaxed kitchen string at 2cm intervals. Place in a roasting dish. Place potato and garlic around pork. Pour over stock. Bake, covered, for 2 hours. Remove dish from oven. Increase oven to 220°C/200°C fan-forced
Step 3 of 3
Using tongs, carefully squeeze garlic over potato and stir gently to combine. Bake pork and potato for a further 1 hour or until pork is very tender and potato is golden. Season. Top pork with remaining rosemary sprig. Serve pork and garlic potatoes with spinach.
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