The famous Italian roast pork (Porchetta) from Jamie's Italy (page 48) by Jamie Oliver

  • bay leaves
  • carrots
  • celery
  • fennel seeds
  • rosemary
  • garlic
  • lemons
  • onions
  • pork loin
  • chicken stock
  • dried chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on March 21, 2010

    p. 48 - NB: Jamie calls for a 7 - 9lb loin, says to ask butcher for a half loin of pork from the rib end with the skin and the belly attached. He says to then have the butcher de-bone it but provide you with the bones (which will later be used as a cooking rack). Though he doesn't say to do this, its later implied that the belly and skin be separated from the loin and then rolled back on later, once the meat has been seasoned.

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