Slow cooked porchetta

PORCHETTAPORCHETTAPORCHETTA

I have make this porchetta at Sapori D’Abruzzo Resturant in Essendon 861 Mt Alexander Road Melbourne (AU)

I marinated for 3 days with garlic, thyme, rosmarine, bay leaves and maldon salt.

I baked for 12 hours at 72 degrees and then at 230 degrees to make the crispy crust for 20 minutes.

In the end it was excellent, soft and crispy.

One thought on “Slow cooked porchetta

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