Easy Porcelet Porchetta
Cook Time
2 hours
Yield
8-10
RECIPE Ingredients
- 1 Porcelet Porchetta
- Butcher’s twine
- Wire rack
- Roasting pan
Recipe notes
Our milk-fed porcelet porchetta has already been cooked sous vide for your convenience. This is perfect for any festive gathering - be it a Sunday dinner or a holiday feast - because all you need to do is heat it in the oven. With a generous streak of herbs and spices inside the roulade, including fresh garlic, rosemary, and thyme, our porchetta delivers great flavor along with lush texture. The skin will crisp to a glorious crackling finish that will draw gasps of delight from your guests. Enjoy the leftovers in sandwiches with a punchy gremolata sauce or aioli.
RECIPE Preparation
- Preheat oven to 275 degrees F. If using convection, set oven to high fan.
- Remove the pre-cooked porchetta from the bag and carefully wipe away excess gelatin. This can also be accomplished by placing the porchetta in a roasting pan and transferring it to the oven for 5 minutes to allow the gelatin to melt off. Reserved gelatin can be discarded or used in a sauce.
- The porchetta has already been fully cooked sous vide in a net to hold it together. We have found it is best to remove that net and tie the roast securely with butcher’s twine. This allows the skin to crisp more evenly and reduces the risk of ripping off that precious crackling as you remove the net. Securely tie porchetta at 1 to 2-inch intervals with butcher’s twine.
- Place porchetta on a wire rack in a roasting pan with the seam side facing down. Roast until internal temperature reaches 120 degrees F, approximately 2 hours. Rotate at least once halfway through the cooking process to ensure even browning.
- Remove from oven. If further browning or crisping is needed, increase oven temperature to 375 degrees F and return porchetta to oven for 10-20 minutes more. Monitor browning closely.
- Allow porchetta to rest for 15-20 minutes before slicing. Skin will continue to get crispy while resting.
- If using reserved gelatin for sauce, bring gelatin to a boil in a small saucepot. Pour through a fine mesh strainer to remove solids. Use the cooking liquid as you would stock or broth when making a sauce.
- Remove butcher's twine, if used. Slice and serve.
NOTE: If you opt to cook porchetta in the net, take extra care to remove the net approximately 1 to 1½ hours into the reheating. First, remove the porchetta from the oven and when it’s cool enough to handle, cut away and discard the elastic net, taking care not to tear the skin. Return porchetta to the oven to continue reheating.
