Name: Slow Roasted Porchetta
Brand: Providoor
SKU: 21165
Price: 60.0 AUD
Availability: InStock
Rating: 4.4 (5 reviews)

Chef Insights

Description

Few dishes announce themselves like a porchetta. Tender, juicy pork shoulder is expertly rolled around rosemary, garlic, white pepper and nutmeg, then slow roasted for a golden, crackling crust while the meat inside stays juicy and full of savoury flavour. This is George Calombaris' celebration of classic Italian flavours, and it is built to be carried whole to the table.
Everything is perfectly seasoned and ready to serve — no marinating, no trussing, no afternoon lost to the kitchen. Carve it in thick rounds so every slice gets its share of crackling, and let it be the reason people stay at the table long after the plates are cleared.
It is a genuine show-stopping centrepiece, and it is gluten free and dairy free with no known allergens. Explore more of George Calombaris' range, or round out the order with other chef-made mains for the nights that follow.
Chef-made and flash-frozen, delivered across Sydney, Melbourne and Brisbane.
Ingredients

Pork (97%), salt, white pepper, nutmeg, rosemary, garlic
Allergens

none

Nutritional information

Total Weight 1kg	nutrition per serving 166g	nutrition per 100g
energy	3196kJ	1630.0kJ
protein	45g	3.3g
fat, total	61.5g	17.3g
fat, saturated	20g	11.2g
carbohydrates	1.6g	53.1g
sugars	1.6g	33.8g
sodium	1328mg	211.0mg

Pairs well with

Cooking Instructions

Oven

For Best Results: Defrost thoroughly under refrigeration before heating.

Remove porchetta from packaging and pat the skin completely dry with paper towel.

Leave uncovered in the fridge for 2–4 hours if time allows to further dry the skin.

Preheat oven to 220°C (fan forced 200°C).

Place porchetta on a wire rack over a tray, skin side up.

Roast for 25–35 minutes until the skin begins to blister and crackle.

Rotate tray if needed to ensure even crisping.

Reduce oven temperature to 160°C.

Continue heating for 30–45 minutes until heated through.

For Food Safety: Ensure core temperature reaches above 75°C.

Rest for 10–15 minutes before slicing to retain juices.

If crackling needs more lift, finish under grill for 3–5 minutes, watching closely to avoid burning.

Stove

Cooking instructions are based on standard fan forced home ovens, stoves, and microwaves. Cooking times may vary. Always check that the internal temperature reaches 75°C before serving. For best results, cook from defrosted.

Meet The Chef

George Calombaris

“This one’s a feast dish. Pork Shoulder rolled with herbs, garlic and fennel, slow-roasted until the meat is juicy and the crackling sings. Inspired by Mediterranean street food, made for sharing.” – George Calombaris

See chef menu

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