Roast Porchetta & Roast Vegetables

Method

1. Preheat the oven to 220°C. Make sure the porchetta is completely dry; leave the porchetta uncovered in the fridge over night.
2. Score the porchetta into the skin and fat, 1 cm apart.
3. Drizzle the olive oil over the scored porchetta. Massage the oil into the skin.
4. Season the porchetta generously with sea salt, rubbing the salt evenly into the incisions.
5. Place the porchetta onto a wire rack that nestles into the baking tray, then place into the preheated oven.
6. Roast the porchetta for 30 to 40 mins or until the skin starts to crackle. Decrease the temperature of the oven to 170°C, then roast for a further 1 hr 20 mins or until cooked through. The ideal internal temperature to reach is 64°C.
7. Once you have achieved the crunchiest of crackling, remove the porchetta from the oven.
8. Place the porchetta on a board and allow the porchetta to rest uncovered for 30 mins.
9. After 30 mins of resting, remove the trussing string from the porchetta.
10. Using a sharp carving knife, slice the porchetta into 2 cm rounds.
11. Serve one slice of porchetta per person with roasted potatoes, resting juices and mustard.