Stuffed porchetta

Preparation time: 15 mins
Cooking time: 3 hours 30 mins


  • 3
    shoulder of pork - butterflied & skin on
  • 2
    sea salt
  • 2
    freshly ground black pepper
  • 2
    onions, peeled & finely diced
  • 200
    chicken livers, cleaned & roughly chopped
  • 200
    pork mince
  • 75
    pine nuts
  • 100
  • ½
    fresh sage, leaves picked & roughly chopped
  • ½
    fresh flat-leaf parsley leaves picked & roughly chopped
  • 1
    wineglass red wine or mulled wine
  • + extra wine for stuffing
  • 100
    olive oil
  • 8
Servings: Change Serving


METHOD Preheat your oven on high. Lay the boned shoulder of pork on a board, skin-side down, and season well with a few really good sprinkles of salt and pepper. Massage this seasoning all over the meat. Put a large pan on a medium heat and fry your diced onion in 60 ml of olive oil for about 10 minutes and when it’s softened but not coloured, turn the heat down to low and add the chopped chicken livers and pork mince. Use a wooden spoon to break the mince up a bit and mix everything together. Add the pine nuts, raisins, chopped sage and parsley, then season with a good sprinkle of salt and pepper. Pour in a splash of red or mulled wine, give everything a good stir then take your pan off the heat., to get a good mix of flavours going so you have a delicious stuffing. Put the stuffing in a bowl and put it to one side to cool down. Once your stuffing has completely cooled, spoon all of it down the middle of the opened shoulder. Roll the meat up quite tightly then tie it up as tightly as you can with 4 or 5 pieces of string. Drizzle all over with olive oil, season with salt and pepper and rub the seasoning all over the skin to help it turn into delicious crackling. Lay your carrots across the middle of the roasting tray and put the meat on top. Pour your glass of red or mulled wine and a glass of water in the bottom of the tray then put your meat in the oven. Turn the heat down immediately to 180°C/350°F for about 3 ½ to 4 hours until lovely and golden. Once it’s 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 crackling, lovely potatoes and a few greens or a nice salad. Absolutely gorgeous.

Read more on: pork


Chakalaka chicken

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