Porchetta recipe | Jamie Oliver Christmas dinner party ideas (2024)

FAQs

What to serve with porchetta Jamie Oliver? ›

“Porchetta is a thing of complete joy. You can cook this as the epic centrepiece of a big feast with all the trimmings, or serve it up on a board with a carving knife at a party with buns, condiments, salad and gravy for dunking.

The best side dishes to serve with porchetta are roasted potatoes, grilled vegetables, polenta, mashed sweet potatoes, crispy green beans, stuffed shells, Caprese salad, blistered tomatoes, sautéed mushrooms, risotto, glazed carrots, garlic bread and caramelized onions.

Cook the porchetta to an internal temperature of at least 130°F depending on your preferred doneness, because continue to rise in temperature after leaving the oven. 5. Rest for at least 20 minutes before carving to allow the juices to redistribute, and use a serrated knife to make slicing easiest.

The best pair is a low tannin wine with some acidity. White and red wines from Central Italy are a classic since Porchetta originated there.

Across Italy, porchetta is usually sold by pitchmen with their typically white-painted vans, especially during public displays or holidays, and it can be served in a panino. It's a common street food in Rome, and Lazio served as a filling for pizza bianca ( lit. 'white pizza').

A half pound per person is the recommended serving size, but leftovers do make scrumptious sandwiches!

Place fat-side up on a wire rack in a roasting pan. Roast for one hour, until the fat is crisp. Reduce heat down to 325º F (160°C) and cook until the internal temperature reaches 168° F (75°C), about 60 to 80 minutes longer; test in several spots to be sure of your measurement.

Both names sound similar, but pancetta (another Italian delight) derives from cured pork belly, whereas porchetta comes from pork roast!

The skin wasn't dry enough. Make sure to pat the pork completely dry before rubbing in the salt and oil as excess moisture will stop it from crisping up. It's important to score the skin if you want it really crisp. You'll need a sharp knife for this, or ask your butcher to do it for you.

What cut of meat is porchetta? ›

The more traditional choice for porchetta is a pork loin, but since pork has gotten much leaner than it used to be back in the day, I prefer to use a pork butt roast instead. It's a more generously marbled cut of meat, which helps to keep the roast moist and flavourful through the long roasting period.

Set your firepit or rotisserie for indirect cooking and make sure the heat is of a medium temperature. Get your rotisserie rod in through your Porchetta and secured, then rub the skin with a little oil and season with salt flakes 30 minutes prior to adding it to the heat.

We prefer to start the cooking at a low temperature so the meat stays succulent, then drain off the pan juices and deglaze the pan with a little wine before giving the meat a final blast of heat.