If you’re a fan of crispy crackling, this is the best porchetta recipe. Bookmark it for Christmas or your next celebration. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.
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Combine the sugar, salt and 8 cups (2L) water in a large saucepan. Bring to the boil over high heat. Set the brine aside to cool completely. Transfer the brine to a large shallow bowl or plastic container. Add the pork, rind-side up (do not submerge rind in the brine). Cover and place in the fridge overnight to soak.
Drain the pork. Pat dry with paper towel. Use a small sharp knife to score the rind at 1cm intervals. Line a large baking tray with paper towel. Place pork, rind-side up, on the lined tray. Place in the fridge, uncovered, for at least 2 hours or overnight to dry.
Place the oil, sage, rosemary, thyme and garlic in a food processor and process until a paste forms. Season. Place the pork, rind-side down, on a clean work surface. Spread the oil mixture evenly over the pork. Starting from 1 long end, roll up pork to enclose the filling. Secure with kitchen string. Set the pork aside for 1 hour at room temperature. Rub extra salt into rind.
Preheat oven to 220°C. Place a wire rack in a large roasting pan. Place pork, seam-side down, on rack in pan. Roast for 30 mins. Reduce heat to 150°C. Pour a little water around base of the pan. Cook for 3 hours or until pork is tender. Increase heat to 220°C and cook for a further 30 mins or until rind crackles.
Transfer to a serving platter. Set aside for 10 mins to rest before carving. Drizzle with pan juices to serve.
Serve with rosemary and salad leaves
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Tripled smoked over Beechwood chips for a rich, smooth flavour.