The star of a great Italian family feast with it's slow-cooked, mouth-watering pork, seasoned and wrapped in pork skin that crisps up right at the end of cooking. Serve with a simple, thin gravy made from the cooking juices for a meal you'll want to make again next weekend.
Wrap Porchetta tightly with aluminum foil
Place Porchetta on an elevated rack inside of a deep roasting pan
Add enough water into the tray without the water touching the meat
Add aromatics to the water (2 TBSP Fennel Seeds, 4-5 Bay Leaves, 2 sprigs of thyme, and 2 chicken or beef bouillon cubes)
Place the entire tray in the oven and turn oven on convection to 265F
Cook for approximately 1 hour per pound until the Internal temp of pork is about 200F
Once the Porchetta reaches the desired internal temperature, carefully remove the Porchetta from foil wrapper
Strain all the WATER ONLY (Not the oil from fat of the Porchetta) in the oven dish with spices and set it aside to make your gravy (Optional)
Turn your oven on Broil. Dry the exterior of the Porchetta skin with paper towel, salt the exterior of the Porchetta skin. Place the Porchetta back into the oven for approx. 5 min or until all the skin is crispy. (DO NOT LEAVE UNATTENDED. This can happen very fast, be careful and watch it constantly)
Once the Porchetta is removed from oven let rest for 15 to 20 min before cutting
Simple gravy for Porchetta:
Keep as much strained cooking liquid as you want to keep for gravy, add 2 tablespoons of thickener (if using corn starch, mix with 2 tablespoons cold water and then mix into gravy) and begin to cook slowly stirring often. Taste for flavour, if it’s too mild then add a poultry or beef bouillon or salt to taste. This gravy should not be thick.