Porchetta recipe

• 2.75 kg (6.1lbs) shoulder of pork, boneless, with skin, at room temperature
• 1 small handful of sage leaves, stems removed and finely chopped
• 2 rosemary sprigs, stems removed and finely chopped
• 4 thyme sprigs, stems removed and finely chopped
• 50 g (1.8oz) Parmesan cheese, finely grated
• 1 lemon, grated zest only
• 4 garlic cloves, peeled and finely chopped
• 1 small onion, peeled and finely chopped

1. Preheat the oven to 190C/170C fan/gas mark 5.
2. If the shoulder of pork has been tied, cut the strings and open out the meat onto a clean work surface, then season generously with sea salt and ground black pepper.
3. Toss the herbs in a bowl with the parmesan cheese, lemon zest, garlic and onion.
4. Sprinkle the stuffing mixture over the laid-out pork and then, starting with one side, tightly roll the pork back up to enclose the filling completely.
5. Tie with string at 2cm intervals to keep the meat in shape.
6. If the skin is not already scored, use a small, sharp knife to score the skin between the strings.
7. Pat the skin dry with kitchen roll and sprinkle with sea salt.
8. Place in a roasting tin and roast for 2 hours 20 minutes until cooked through and tender.
9. For the final 20 minutes of cooking time, increase the oven temperature to 220C/200C fan/gas mark 7, to produce the crispy crackling.

pork, handful of sage leaves, rosemary sprigs, thyme, parmesan cheese, lemon, garlic, onion

Taken from www.lovefood.com/guide/recipes/20508/porchetta-recipe (may not work)