Traditional Christmas Porchetta: Wuuluman Pastured Berkshire Pork

Mass-market pork is pumped with water, artificially lean, and processed so fast that the skin loses its natural integrity.

When you cook real, slow-grown pasture-raised porker—like our Wuuluman Regenerative Pork—you instantly notice the difference. The fat layer is clean and sweet, the meat has true depth of flavour, and the skin crackles effortlessly because it hasn’t been subjected to chemical scalds or chlorine washes.

A 5kg porchetta roll is the ultimate Christmas feast centerpiece. It comfortably feeds 12 to 15 guests with plenty left over for Boxing Day cold cuts, delivering that irresistible contrast of juicy, herb-infused pork wrapped in golden, shattering crackling.

Ingredients

Pork: 1 x 5kg Wuuluman Pastured Porchetta (boneless, skin-on)
Herb & Spice Paste:
- 3.5 tbsp fennel seeds (lightly toasted)
- 2.5 tbsp coarse flakey sea salt (plus extra for the skin)
- 1.5 tbsp freshly cracked black pepper
- 8 to 10 garlic cloves, finely minced
- 4 tbsp fresh rosemary, finely chopped
- 4 tbsp fresh thyme leaves, finely chopped
- Zest of 2 fresh lemons
- 3 to 4 tbsp extra virgin olive oil
Roasting Pan: 2 cups dry white wine or rich bone broth

Method

1. Dry the Skin (The Unforgiving Rule)

Pat the pork completely dry with paper towels. If the skin isn’t pre-scored, use a sharp Stanley knife or scalpel to score parallel lines 1cm apart through the skin into the fat layer—taking care not to slice down into the meat.

Shirley’s Pro Tip: Place the unwrapped pork belly on a wire rack over a tray in the fridge uncovered for 18 to 24 hours before cooking. Cold, circulating fridge air draws out surface moisture and guarantees blistered, glass-like crackling.

2. Season the Flesh

Toast the fennel seeds in a dry skillet over medium heat for 1 to 2 minutes until fragrant, then crush coarsely in a mortar and pestle. Mix the crushed fennel seeds, salt, pepper, minced garlic, rosemary, thyme, lemon zest, and olive oil together into a thick, fragrant paste.

Lay the pork belly skin-side down on a clean board. Score the meat in a light diamond pattern so the spices penetrate deep into the 5kg cut. Rub the herb paste evenly over all exposed meat (keep it strictly off the skin).

3. Roll & Tie

Roll the pork belly tightly along its length into a thick, neat log, keeping the skin wrapped on the outside. Tie firmly with butcher’s twine at 2cm to 3cm intervals to hold its shape during roasting.

4. High-Heat Crackle

Preheat your oven to 230°C (220°C fan-forced).

Wipe any last moisture off the skin with paper towel. Rub the skin lightly with a splash of olive oil and massage 2 generous tablespoons of coarse sea salt directly into the scored lines.

Place the porchetta on a heavy wire rack set inside a large roasting pan. Pour the wine or broth into the bottom of the pan beneath the rack (keep the liquid well below the meat so the skin stays completely dry). Roast at 230°C for 35 to 40 minutes until the skin bubbles and turns golden brown.

5. Slow Roast to Tenderness

Turn the oven down to 160°C (150°C fan-forced). Continue roasting for 2.5 to 3 hours (approx. 35 minutes per kg for a 5kg roll), until an internal meat thermometer inserted into the thickest part reads 70°C.

6. Rest & Carve

Transfer the porchetta to a wooden carving board and rest uncovered for 30 minutes. Resting allows the internal juices to redistribute through the large roast while keeping the crackling crisp.

Use a long serrated bread knife to slice through the crackling cleanly without crushing the roll. Serve with the pan juices skimmed of excess fat.