Whip up a hearty meal with the traditional Italian Porchetta (roasted pork roll) as the main, with smoky roasted vegetables and fluffy Yorkshire Puddings.
What you’ll learn:
- How to cut & prepare a cut of Duroc pork belly and truss (tie) it to achieve a perfect roll for roasting
- Correct roasting technique to get the perfect crispy skin of Porchetta
- The correct blend and ratio of herbs to get the aromatic flavours of a traditional Porchetta
- How to achieve the traditional dramatic, tall, shape of Yorkshire Pudding without utilising baking powder
Bring home:
