Italian Roast Pork with anise seed (Porchetta)

Italian Roast Pork with anise seed (Porchetta)

Porchetta is a traditional Italian dish, one that's often made by stuffing a whole suckling pig. For a simpler version, try our recipe with just the pork shoulder. Ask your butcher to butterfly the shoulder for you.

Serves6-8 Origin Europe
Preparation 40 minutes Heat rating (Mild)
Cooking 2-2 hrs Ease (Average)
Vegetarian No


1 tsp Anise seed, green
1.8kg boneless pork shoulder, butterflied (skin on)
3 tablespoons olive oil
1 large onion, thinly sliced
2 spicy Italian sausages, removed from the casings
2 tablespoons freshly ground black pepper
3 tablespoons chopped fresh rosemary
8 cloves garlic, thinly sliced
60ml white wine


Preheat the oven to 240C.
Heat the olive oil in a frying pan over medium heat. Sauté the onions until soft and lightly browned, about 7-9 minutes. Add the sausage meat, anise, pepper, rosemary, and sliced garlic, and cook for about 7-9 minutes. Set aside to cool slightly.
Lay open the pork shoulder and season it generously with salt and pepper on both sides. When the stuffing has cooled, spread it evenly over the meat, leaving about 3cm gap from the edges.
Roll the pork into a fat sausage same and tie with 4 or 5 pieces of kitchen twine. Place in a large roasting pan. Pour the white wine and a glass of water around the pork. Drizzle the meat with olive oil. Put the pork into the oven and reduce the heat immediately to 180C and roast for 2 to 2 ½ hours. Baste occasionally with the juices. Once 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 of the crackling skin. Eat with potatoes and a few greens or a nice salad.
Idea: For a festive winter version add pine nuts and raisins to the stuffing.

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