Davide's Rolled Fig & Macadamia Stuffed Porchetta

(This product is raw and requires cooking)

Step 1 - Defrost: Place the sealed product in the fridge 48 hours before cooking to defrost completely.

Step 2 - Remove the outer packaging 24 hours prior to cooking, pat the skin dry thoroughly with paper towel, and leave uncovered in the fridge (secret to crispy skin!)

Step 3 - Bring to room temperature: Remove the pork from the fridge 1 hour before cooking. Preheat the oven to 240°C (220°C fan-forced).

Step 4 - Rub the skin with olive oil and season very generously with salt (sea salt if available). Rub the salt into the skin, then place in the preheated oven and cook for 30 minutes.

Step 5 - Lower the oven to 180°C (160°C fan-forced) and continue cooking for a further 50 minutes.

• To check if it’s ready, insert a skewer into the meat — it should feel tender and the juices should run clear (not pink).
• Alternatively, use a meat thermometer to ensure the internal temperature of 63°C is reached. The pork will continue to cook as it rests.

Step 6 - Remove from the oven and rest for 15 minutes before carving to ensure juicy, tender meat.

Step 7 - Pour gravy into a jug and reheat in the microwave for 3 minutes or until hot.

Please be aware that this is a guide only. All ovens work slightly differently and this should be taken into consideration.

TROUBLESHOOTING & TIPS FOR PERFECT PORK CRACKLING

🐖 Dry Skin = Crisp Crackling

• Pat it dry: Before cooking, use paper towel to thoroughly dry the pork skin - moisture is the enemy of crispness.
• Air-dry overnight: For best results, remove outer packaging 24 hours before cooking and leave the Porchetta uncovered in the fridge. This helps the skin dry out completely.

🧂 2. Season Generously with Salt

• Massage coarse salt (or sea salt flakes) into the skin right before roasting. Salt draws out remaining moisture and helps the skin bubble up.
• Avoid overdoing it - you can always brush off any excess before cooking.

🔥 3. Start Hot for Crackle, Then Lower for Tenderness

• Begin in a very hot preheated oven (230–250°C) 30 minutes to get the crackling started.
• Once the skin is golden and crisping up, reduce the heat and continue roasting until the meat is juicy and tender inside.
• If the crackling looks done early, cover it loosely with foil to prevent burning while the meat finishes cooking.

🌬️ 4. Air Circulation Matters

• Roast on a rack in a baking tray so hot air can circulate all around the Porchetta.
• If it’s sitting in its own juices, the skin may steam instead of crisp.

💧 5. Avoid Basting the Skin

• Basting adds moisture and will ruin the crispness. If you’d like to baste, do it underneath the pork - never on top of the skin.

🧯 6. If the Crackling Isn’t Crisping Up

If, near the end of cooking, the skin still looks soft:

• Turn the oven back up to 250°C (fan-forced) and roast for another 10–15 minutes, keeping a close eye on it.
• Or, for an emergency fix, switch to grill (broil) mode for 2–5 minutes - but stay right there, as it can go from perfect to burnt quickly!

🍽️ 7. Rest Before Carving

• Let your Porchetta rest uncovered for 10–15 minutes before slicing.
• This keeps the skin crunchy and allows the juices to redistribute through the meat.

Pork, garlic, honey, fennel, lemon, chilli flakes, dried figs, macadamia (nuts), olive oil, thyme.

CONTAINS: NUTS

Our Porchetta is a true showstopper - tender, juicy pork wrapped in crispy, golden crackling. Serve thick slices alongside Gavin’s Duck Fat Roasted Potatoes and a side of roasted seasonal vegetables or a fresh fennel and orange salad to balance the richness.

We love this paired with Davide's Porchetta gravy!

Hi, I'm Davide 👋🏻

"I am the quintessential Italian chef! Born and raised in Venice, Italy, I trained and worked in some of the worlds most delectable restaurants in the world. But all this “professional” knowledge pales in comparison to the lessons I learnt from my Mamma and Nonna!

Food is life and everything revolves around food, however, cooking for others is my true passion. I enjoy making classic Italian dishes and am excited to experiment and revitalise traditional meals with new ingredients."

Explore David'e other meals here