Porchetta Natalizia - Christmas porchetta (stuffed and rolled pork)
I love making porchetta and usually make a large one when lots of people come by. It can be made in advance and sliced when required; in fact it is delicious eaten cold. The traditional porchetta, popular street food in the region of Rome, is seasoned with lots of herbs and cooked on a spit, sliced thickly and served as a substantial sandwich. To enrich the porchetta further, I have added a filling of minced pork and chicken livers and I like to serve this for special occasions like Christmastime when family comes to visit. It also makes for an alternative Christmas lunch served with some roast potatoes. It is simple to prepare, slow-roasted in the oven, first at a high temperature and then much lower to cook the pork thoroughly through.
Make it yourself
4 x servings