Stuffed Porchetta | Pork Recipes | Jamie Oliver Recipes (2024)

FAQs

What temperature should porchetta be cooked at? ›

Preheat oven to 425°F (220°C). Place fat-side up on a wire rack in a roasting pan. Roast for one hour, until the fat is crisp. Reduce heat down to 325º F (160°C) and cook until the internal temperature reaches 168° F (75°C), about 60 to 80 minutes longer; test in several spots to be sure of your measurement.

Sit the porchetta on top, then pour in 500ml of water and the remaining 325ml of wine. Place in the hot oven for 30 minutes, then reduce the temperature to 180ºC/350ºF/gas 4 and leave to cook for 4 to 5 hours, or until the meat is really tender, basting now and again.

In North America

In the Upper Midwest, porchetta, more often spelled "porketta", was also introduced by Italian immigrants to the iron ranges of Minnesota and Michigan. Porketta remains a popular local dish in towns such as Hibbing, Minnesota, with distributors such as Fraboni Sausage.

Pat the meat as dry as possible with kitchen paper and put on a rack in a roasting tray. Roast for 4 hours, then turn the oven up as high as it will go and roast for another 30 minutes, or until the crackling is golden brown (keep an eye on it). Remove from the oven and allow to rest, uncovered for 30 minutes.

Insufficient heat will make it hard for the skin to get really crisp. Make sure to take the pork out of the fridge 30 minutes before you cook it so that the meat reaches room temperature.

Juicier pork at a lower temperature—better for the home cook

And you can bet that this “other white meat” cooked to the USDA-recommended temperature of 145°F (63°C) will be juicy, tender, (possibly) pink, and safe for your family.

We prefer to start the cooking at a low temperature so the meat stays succulent, then drain off the pan juices and deglaze the pan with a little wine before giving the meat a final blast of heat.

One of the best ways to eat porchetta, and what we Romans love in any type of weather, is as a sandwich with no other ingredients than bread and meat: the famous panino con la porchetta… The simpler the better! The bread should be strictly homemade to perfectly absorb the fat and seasoning.

The heat at which you cook pork cracklins can also cause them to become hard. If the temperature is not high enough, the skin won't crack properly, resulting in a rubbery texture. Make sure to cook pork skin in oil that has a smoke point of 400 degrees.

Should you put oil on pork for crackling? ›

Rub the skin with olive oil, and either vinegar or lemon juice, to help conduct the heat of the oven to the skin. Turn the oven to at least 230C and blast the joint with heat for about 30 minutes or until the skin starts to bubble and brown.

A thermometer! Temperature makes a big difference when you're cooking pork. Whole hog needs to be cooked to at least 180 degrees to make it fall off the bone. Cuts of pork from the grocery store are leaner and can be cooked to 145 degrees.

Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming.

Cooking Temperature of Pork

The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer.

Pork should be cooked medium to medium-rare.

Like all the best stuff. Now, we pull pork from the heat at 135° and let the temperature rise to 145° as it rests, landing it right in the sweet spot: perfectly pink and USDA approved.