Succulent Porchette with zest green sauce.

The perfect dinner party dish, set, forget and enjoy! Serve with roast potatoes & a rocket salad for the perfect springtime feast.

Serves 8 people Yum
Succulent Porchette with zest green sauce.



3.5 – 4.5kg Boneless pork loin – skin on

1 tbsp. Toasted fennel seeds

4 sprigs of rosemary

5 cloves of garlic

1 tbsp. chilli flakes

1 tbsp. cracked pepper

1 tbsp. Lemon zest

½ cup Monte Rosso olive oil

4 tbsp. sea salt flakes

1 cup of water

4 brown onions

Butchers twine


Zesty green Sauce

1 cup Monte Rosso olive oil

1 tbsp. Anchovies

3 cloves garlic

3 tbsp. capers

1 bunch parsley

½ bunch basil

2 tbsp. Lemon juice

Salt & Pepper




Pre-heat the oven to 220 degrees.

Using a very sharp knife, score the skin on the pork in 5cm intervals, be very careful not to go through to the meat or you’ll lose the juices. Place the pork skin side down onto a chopping board ready to stuff.

To make your stuffing first toast your fennel seeds in a hot and dry frying pan for around 3 -5 minutes. Add them along with your rosemary, garlic, chilli flakes, pepper, lemon zest, ½ your sea salt & ½ your olive oil to a pestle and mortar. Crush till well-mixed and then spread across your pork lion evenly.

Roll the loin inwards so the stuffing is encased and tie at 5cm intervals to keep tight and secure.

Rub the skin with the left over olive oil and salt, massage into all the slices you made earlier. Thickly slice your onions and add to the bottom of a roasting tray, pour over 1 cup of water and sit your porchette on top, so the pork is sitting just above the water (add more onions if needed).

Place into your preheated over and cook at 220 degrees for 20 minutes, this will get the crunch to your crackling going. After 20 minutes reduce the temperature to 160 degrees and cook for 3 – 3.5 hours. If the crackling isn’t hard turn the oven to high grill for 15 minutes.

Remove and let the porchetta rest for 5 – 10 minutes.

To make your zest green sauce place all the ingredients into your pestle and mortar or into a processer. Blitz till you get a well mix green sauce and the mixture starts to emulsify (look slightly creamy).

Remove your twin and cut porchetta in to slices, drizzle with green sauce and serve with roast potatoes & rocket salad. Enjoy!