Slow roasted porchetta with salsa verde from Delicious Magazine (Aus), Nov 2022 (#231) (page 61) by Sean Connolly

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Notes about this recipe

  • Eat Your Books

    Requires refrigeration for at least 6 hours and cooking for 3.5 hours.

  • KarinaFrancis on December 24, 2023

    Stellar!! Made this for Christmas lunch and the family were raving about it. The herbs and fennel permeate the meat and the blend is spot on. Sadly I couldn’t find pork belly big enough to roll from my regular butcher, so I got boned pork shoulder instead. Cooked it for 3hrs at 130, then blasted to get the crackling.

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