Porcheta / Torresmo enrolado

Serves up to 7 people - around 2kg

Porchetta, a traditional seasoned pork roast, is rolled and seasoned with garlic, rosemary, fennel, and herbs, delivering a juicy, flavorful interior and crispy crackling.

> This item requires cooking. Cost is per unit, not by weight.
Order until 15th December to avoid disappointment. Christmas Menu orders will be available for pickup from 19/12 to 24/12.

• We do not personalize items.
• This menu is not gluten- or dairy-free.
• Last day to place orders is Monday, 15/12 by 10:00 p.m.
• Products must be picked up at Churras Perth (149 Brisbane St, Perth).
• Photo for illustrative purposes only.

COOKING INSTRUCTIONS

1. Preheat the Oven:
   • Preheat your oven to 160°C (320°F).
2. Prepare the Porchetta:
   • Remove the porchetta from the fridge and pat the skin dry with paper towels.
   • Lightly brush the skin with vegetable oil.
   • Generously sprinkle salt flakes over the skin to help achieve a crispy crackling.
3. Roasting the Porchetta:
   • Place the porchetta on a rack in a roasting tray, with the skin side facing up. This allows air to circulate around the meat and ensures even cooking.
   • Roast in the preheated oven for approximately 2.5 to 3 hours at 160°C (320°F).
   • To check if it is cooked through, insert a meat thermometer into the center of the porchetta. The internal temperature should reach 70°C (160°F).
4. Crisping the Skin:
   • Once the porchetta is fully cooked, increase the oven temperature to 220°C (425°F) for an additional 20-30 minutes to crisp up the skin.
   • Keep a close eye on it during this stage to prevent burning.
5. Rest the Porchetta:
   • Once the porchetta has a golden, crispy skin, remove it from the oven.
   • Let the porchetta rest for at least 15 minutes before slicing. This allows the juices to redistribute within the meat for better flavor and texture.
6. Serving:
   • Slice the porchetta into thick pieces and serve with your favorite sides. The meat should be tender, and the skin should be crispy.