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Giant Porcetta (pork roast). Help needed.


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Giant Porcetta (pork roast). Help needed.

gastrognome | | Nov 16, 2006 07:12 AM

A few weeks ago on SABC 3 here in South Africa they showed Jamie Oliver cooking a giant pork roast in Amalfi Italy. It was a whole pork belly with the loin attached. I want to cook one for my offices end of the year brai (south african for BBQ).
I have a butcher who can organize me the pork, deboned and everything. She says it will be about 6 KGs.
My office has about 50 people. Keeping in mind this is not the only meat on offer, is 6 kgs enough for everyone to get a slice?

As for preparation, im going to make like Jamie and roll the thing up with some fennel (growing wild along the freeway right now) garlic, and whatever other herbs are in the garden, maybe some chili flakes, and then roast the thing in my oven with some white wine, the night before the brai, and then heat it up over the fire till its warmed through and crispy on the outside ( I plan on having the butcher remove the rind for me. maybe serve fried pork rinds on the side as a snack)

Any suggestions or comments on my plan/recipe, as it will be my first try at this?

Also will a six KG pork roll fit inside a conventional oven?
maybe i need to have it cut in half.

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