Porchetta with Chestnut & Herb Stuffing
Porchetta is the kind of centrepiece that makes people stop and stare when you carry it to the table. Rolled pork belly, crisped to golden perfection, hides a stuffing of chestnuts, sage, and herbs that taste unmistakably festive. It’s rustic, Italian-inspired, yet fits seamlessly into a British Christmas feast.
Ingredients (serves 8–10)
- 2kg pork belly, skin scored
- 200g cooked chestnuts, roughly chopped
- 2 garlic cloves, minced
- Small bunch sage, chopped
- Small bunch rosemary, chopped
- Zest of 1 lemon
- 100g fresh breadcrumbs
- 2 tbsp olive oil
- Sea salt & black pepper
Method
- Preheat oven to 220°C (fan 200°C).
- Mix chestnuts, garlic, herbs, lemon zest, breadcrumbs, and 1 tbsp olive oil into a stuffing.
- Lay pork belly skin-side down. Spread stuffing evenly, then roll tightly and tie with string.
- Rub skin with remaining olive oil and plenty of sea salt.
- Roast at high heat for 30 minutes, then reduce to 160°C (fan 140°C) and cook for 2–2.5 hours, until tender.
- Rest for 20 minutes before carving.
Serving Tip: Serve with roasted root veg and a glass of robust red wine (or our Sir Christopher Berry or Lady Sourmouth kombucha).
Make Ahead: Roll and stuff the porchetta up to a day in advance, keep chilled, then roast on the day.
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