2-3kg Porchetta
a good pinch Sea salt
2Tbs Olive oil
Method
- Preheat oven to 180°C
- Remove porchetta from packaging & place onto baking rack, pat skin dry with paper towel
- Drizzle with oil and sprinkle generously with salt
- Massage into porchetta skin
- Transfer to oven and cook for 45 minutes per kg of Porchetta
- After this amount of time increase oven temperature to 220°C and cook for a further 20 minutes
- Remove from oven and allow to rest for 20 minutes before carving