Try this 'Nduja-stuffed porchetta then check out our 'nduja past malfade and more 'nduja recipes. Find the best ingredients for this recipe with our guide on what is 'nduja and where to buy it.


  • 3kg (see notes below) porchetta, skin scored horizontally in 1cm strips
  • 300g ’nduja
  • 6 cloves garlic, crushed
  • 3 tbsp fennel seeds, toasted
  • 12 sprigs rosemary, leaves finely chopped
  • 2 tbsp vegetable oil
  • flaky sea salt


  • STEP 1

    The day before cooking, pat dry the pork skin then put the porchetta skin-side up on a rack over a roasting tin in the bottom of the fridge. Leave uncovered, overnight. This will help dry out the skin and create great crackling.

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6. Mash together the ’nduja, garlic, fennel seeds and rosemary in a bowl. Take the pork from the fridge and pat dry with kitchen paper. Put skin-side down on a board, then spread the ’nduja paste evenly over the central part of the meat. Roll up the meat tightly, tie a couple of pieces of kitchen string around the porchetta to hold it in shape, then go down the length, tying reasonably tightly with string every 5-7cm to secure the whole piece in a neat shape. Put into a large roasting tin, join side down. Rub the vegetable oil over the skin and season generously, rubbing all over and into the scores. Roast for 45 minutes before turning the oven down to 160C/fan 140C/gas 3 and cooking for 3 hours. For perfect crackling, turn the heat back up to 200C/fan 180C/gas 6 and cook for a further 30 minutes or until the crackling is crisp.

  • STEP 3

    Rest the pork on a plate for 20 minutes. Serve in thick slices.

Traditionally porchetta would be a whole baby pig, boned, stuffed and rolled, but this is a simplified version. Ask the butcher for a pork loin with the boneless belly attached and get them to score the skin really well for extra crunchy crackling. If you want to maximise the flavours, halfway through cooking, pour off some of the vibrant red oil from the roasting tray and use it to roast some blanched Charlotte potatoes to serve. Use skinned cooking chorizo if you can’t source ’nduja.


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