Porchetta Recipe with 'Nduja Stuffing

’Nduja-stuffed porchetta

Name: ’Nduja-stuffed porchetta
Total time: 4 h
Yield: Serves 10-12
Ingredients: 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

Published: December 10, 2017 at 11:07 AM

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Serves 10-12

Easy

Total time: 4 hrs

+ overnight drying

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Check out this impressive porchetta recipe for an epic dinner party main. ’Nduja is a spicy, smoky, soft Italian sausage which delivers a powerful punch of flavour in the stuffing for this joint. The combo of juicy meat, crunchy crackling and fiery stuffing is a guaranteed crowd-pleaser

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Alternatives

Complete the dish

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.

Ingredients

Nutrition

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

Nutrition: per serving

kcal776
fat63.1g
saturates22.7g
carbs1.8g
sugars0.6g
fibre0.2g
protein50.2g
salt1.4g

Method

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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