You are here: home > recipes > other meat

other meat

gennaro’s stuffed porchetta

servings
8

method

Gennaro makes a mean stuffed porchetta. It looks and tastes beautiful, but don’t be intimidated because it’s really not hard to do at all. Get your butcher to butterfly the meat for you then make this beautiful stuffing and roll it up inside the meat before you roast it. You’ll want to have a piece of string about an arm’s length handy to tie your meat up once you’ve rolled it.

Preheat your oven to full whack. Lay the boned shoulder of pork on a board, skin-side down, and season well with a few really good sprinkles of salt and pepper. Massage this seasoning all over the meat.

Put a large pan on a medium heat and fry your diced onion in a lug of olive oil for about 10 minutes and when it’s softened but not coloured, turn the heat down to low and add the chopped chicken livers and pork mince. Use a wooden spoon to break the mince up a bit and mix everything together. Add the pine nuts, raisins, chopped sage and parsley, then season with a good sprinkle of salt and pepper. Pour in a splash of red or mulled wine, give everything a good stir then take your pan off the heat. You don’t want to cook the meat now, you just want to get a good mix of flavors going so you have a delicious stuffing.

Put the stuffing in a bowl and put it to one side to cool down. Once your stuffing has completely cooled, spoon all of it down the middle of the opened shoulder. Roll the meat up quite tightly then tie it up as tightly as you can with 4 or 5 pieces of string. Drizzle all over with olive oil, season with salt and pepper and rub the seasoning all over the skin to help it turn into delicious crackling. Lay your carrots across the middle of the roasting tray and put the meat on top. Pour your glass of red or mulled wine and a glass of water in the bottom of the tray then put your meat in the oven. Turn the heat down immediately to 180°C/350°F/gas 4 for about 3 ½ to 4 hours until lovely and golden. Once it’s out of the oven carefully remove the skin and put it to one side. Slice the pork then serve it with some tasty bits of broken up crackling, lovely potatoes and a few greens or a nice salad. Absolutely gorgeous.

ingredients

Ingredients
• 3kg boned shoulder of pork, butterflied and skin on
• sea salt & freshly ground black pepper

for the stuffing
• 2 onions, peeled and finely diced
• olive oil
• 200g chicken livers, cleaned and roughly chopped
• 200g pork mince
• 75g pine nuts
• 100g raisins
• ½ bunch of fresh sage, leaves picked and roughly chopped
• ½ bunch of fresh flat-leaf parsley, leaves picked and roughly chopped
• 1 wineglass red wine or mulled wine, plus a bit extra for the stuffing
• 8 carrots

share this page

daily recipe rss

new recipe rss

tried this recipe or a similar one? share your tips...

1. by threenorns on Mon 16 Jan 2012 @ 19:51

about nut allergy: pine nuts are seeds, not nuts. about the butcher saying butterflying won't help: you need to get yourself another butcher, one who actually wants to work. about substituting raisins: chopped apricots or cranberries would work but best would be dried currants, imo. for something completely different, dried blueberries. love the recipe, mr oliver!

2. by Bill A on Sat 07 Jan 2012 @ 20:52

Made this for Boxing day buffet along with Jamie's Jerk Glazed ham (not Hocks) andhis 5 Spice crispy Turkey. All good but all agreed that Gennaro's Porchetta was the best, even without the Pine Nuts as son-in-law + granddaughter have nut allergy. After stuffing pork I still had loads left so blitzed it down with a splash of Brandy and a touch of double cream, into small tureen covered and into bain marie in 160 oven for an hour. Pressed with weights eovernight, resulting in an absolutely fabulous pate! Didn't last long and recipe is now being circulated around the family. I'll be doing it again for culinary friends soon. Ta.

3. by Jayne on Mon 02 Jan 2012 @ 03:13

Made this for New Year's Day dinner with the extended family; it was a huge hit! The butcher failed to butterfly the meat so I had to try to do it myself. Ended up cutting one large roast into two which made it easier to roll and tie. And wow - the flavor. Fabulous! I left out the raisins because neither my husband and I like them in stuffing - added extra onion, pine nuts and chicken livers instead. Everybody loved it, even my mom, who is pretty picky. :)

4. by Karen on Sat 31 Dec 2011 @ 05:49

Made this for one of the meats on Christmas Day. Was FANTASTIC. Cooked it slowly in the hooded BBQ along with a ham. Great 'occasion' receipe and everyone loved the taste and it presents beautifully. Will make again

5. by Florie on Fri 23 Dec 2011 @ 13:05

what other stuffing do you suggest?my husband hates onions, but loves bacon.

6. by Aaron on Wed 22 Dec 2010 @ 14:47

since the pork was rolled, not all of the skin is in the outer part of the rolled pork. how do i remove some of the skin that's in the middle without breaking it apart?

7. by Reza Shah on Tue 23 Mar 2010 @ 12:36

I have made this porchetta on two occasions and each time it was absolutely gorgeous, however i haven't quite mastered it yet...

The shoulder must be boned and butterflied this allows you to fill the shoulder with the stuffing and and roll it up nice and tight with the juices all cooking together... fantastic, my mouth waters at the sight of the picture above.

8. by marcolini on Thu 26 Nov 2009 @ 14:28

How important is it to have the pork shoulder butterflied? My butcher says it's not going to help with rolling the meat, and suggests just having it boned. I don't really know about butterflying so I' m not sure what to do... Any comments/help received gratefully!

9. by Katiem94 on Fri 12 Jun 2009 @ 14:14

Do you think I could substitue the raisins with chopped apricots or cranberries?

Many thanks

10. by CakeMuffinPie on Mon 01 Jun 2009 @ 11:15

That looks goooorgeous, I'm adding that one to my list of 'must-makes'!

11. by Maggie Wright on Mon 13 Apr 2009 @ 06:31

I cooked this for Easter Sunday lunch for family and friends - the taste was lovely - the use of chicken livers in the stuffing gave it a unique taste - the preparation was quite easy - I will certainly be cooking this again.

12. by Nadia on Wed 25 Feb 2009 @ 20:49

for 3/7 dinner

13. by jennifer on Wed 25 Feb 2009 @ 14:08

Really tasty and not too tricky. Get the biggest piece of shoulder you can so that you have lots left over, as it is lovely when it's cold. I like garlic but I liked the fact that there isn't any used in this and all the taste is reliant on the pork. Will make again!

14. by Dariya on Wed 25 Feb 2009 @ 10:56

It's an exelant dish I have never taste!!! I just loved it and all my family was plesently surprised when I've cooked gennaro's stuffed porchetta!!))
THANK JME FOR ALL YOUR RECIPES!!!!!!!!!!!!

15. by MrsM-M on Sun 18 Jan 2009 @ 19:23

Absolutely superb! the pork was so tender and the stuffing flavors fabulous. I cooked it with a few roast vegetables and a risotto to start. My family are cooking it next weekend they enjoyed it so much.

16. by Lesley Kirk on Mon 12 Jan 2009 @ 13:58

My daughters boyfriend made this for us last week and it was gorgeous. Will try to make it myself next time.

17. by gillian gibson on Tue 06 Jan 2009 @ 23:57

SEEN JAMIE COOKS CHRISTMAS AND LOVED ALL THE DISHES.. BUT ESPECIALLY LOVED THE STUFFED PORCHETTA.......... WILL BE TRYING IT THIS WEEKEND HAVE NEVER SEEN ANYBODY DO PORK LIKE THIS CANNOT WAIT TO COOK IT.. THE CRACKLING LOOKED TO DIE FOR .. WELL DONE JAMIE YOUR GREAT

18. by aussie battler on Tue 06 Jan 2009 @ 13:19

eddie ! mate, just click, highlight the whole page, go to "edit", "copy" and then "paste" it into a microsoft word document (or likewise if you have a Mac) and print from there. should be sweet.
can't wait to cook this puppy !

19. by brool on Mon 05 Jan 2009 @ 19:50

This may look, long, complicated and convoluted, but it isn't really that bad, and it works. If you have a problem printing just a bit of text that's on a web page, it's a process to get used to.

To copy and print just the ingredients list, above right:

- Drag the mouse pointer over the recipe text (ie. position the mouse pointer top left, click and hold down the left mouse button, keep held down and drag pointer from top left to bottom right of the column to the right side of this page, starting just before the word 'Ingredients', and release just after the word 'carrots') to select the text you want. You'll know when the mouse pointer is in the right place before you click and drag as it'll change from being a pointy arrow to being an I-bar. Don't worry if you've never noticed this before. Move your mouse pointer around on the page and you'll see what I mean. When the pointer is over text that it can copy, it'll make the change in appearance.

- Next, copy the text you've selected (Ctrl+C on a Windows machine, Command+C on a Mac, OR Edit menu, Copy, OR right click on selection (Control click on a Mac) and then select Copy from the menu that pops up)

- After that, open a text editor (Notepad, or similar) or Word or any other program you can easily paste text into and print from on your computer.

- Paste into your chosen program by using Crtl+V (or Command+V on a Mac), or by using the program's Edit menu, or a right click followed by selecting 'Paste' in the pop-up menu.

- Finally, print what you've just pasted by using Ctrl+P (or Command+P on a Mac) or open the program's File menu and click on Print.

Happy New Year Eddie, and everyone. Hope it's a good one for us all, and not toooo crunchy.

20. by sue on Sun 04 Jan 2009 @ 15:02

Made this New Years day it was FANTASTIC, make sure you use really good outdoor reared pork as it made such a big difference - thanks Jamie- now off to make Turkey and Leek pie!!

21. by Stella Mabb on Mon 29 Dec 2008 @ 16:29

Did this for Christmas Eve - it was delicious! Thanks also to Farmers City Market for excellent shoulder of Pork, (Old Gloucestershire Spot).

22. by bruce (lenin) trout on Sun 28 Dec 2008 @ 01:26

try using print preview first - you probably only need to print page 2 - should work ok - mine did

you're using winblows aren't you,,(-:

ah well good luck I'm eating as this goes to air - it's a great pork recipe

23. by Josh on Sat 27 Dec 2008 @ 01:56

Eddie, highlight, then cut & paste the ingerdient list onto a page in Word - then print that page off. Hope that works. Happy New Year!

24. by Fi Fi Q on Wed 24 Dec 2008 @ 21:30

Hi made this dish on Sunday, but left out the pine nuts as my daughter has a nut allergy. It was fabulous! Both my kids and hubby loved it and have been asking when they can have it again. Looking forward to Christmas dinner tomorrow with Jamies turkey and gravy! Happy Christmas everyone!

leave comments

related recipes

pizza with spicy salami, courgette, basil, tomato and mozzarella
Smear your tomato sauce evenly over the pizza base. Lay over your courgettes and basil, then your salami...
Read more

grilled and marinated rabbit (coniglio marinato alla griglia)
I’ve written this recipe to be cooked on the barbecue, because the flavor will be amazing, but it also...
Read more

videos