Photo: Sam Loyd
Porchetta recipe
8 ingredients
25 min + 2 hr 20 min
6 people
openrecipes
Donal Skehan’s porchetta recipe is made using pork shoulder, an inexpensive cut that, when roasted, results in wonderfully tender meat and crispy crackling.
Estimated Nutrition (whole recipe, rough)
422
Calories
39g
Protein
22g
Fat
18g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2.75 shoulder of pork, boneless, with skin, at room temperature
- kg small handful of sage leaves, stems removed and finely chopped
- 1 rosemary sprigs, stems removed and finely chopped
- 2 thyme sprigs, stems removed and finely chopped
- 4 Parmesan cheese, finely grated
- 50 lemon, grated zest only
- g garlic cloves, peeled and finely chopped
- 1 small onion, peeled and finely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes