The Ultimate Christmas Porchetta by CheatMeats is here! Loaded with plenty of fresh herbs and spices this is packing some serious flavour just in time for Christmas Lunch.

As demonstrated by CheatMeats on The Festive Kitchen at the Sydney Christmas Market.


CheatMeats Christmas Porchetta

Prep: 20 mins
Cook time: 2 hours
Serves: 8-10

¼ cup olive oil
5kg Pork Belly
5-6 bay leaves
3 cloves garlic, sliced
½ teaspoon whole fennel seed
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon black pepper
½ teaspoon salt, plus more for rubbing on the rind
¼ cup white wine
¾ cup blanched almonds



  1. Preheat oven to 200C fan forced.
  2. Heat olive oil in a large frypan over medium heat.
  3. Add the almonds and garlic and brown for a couple of minutes.
  4. Add remaining ingredients except for the white wine and pork.
  5. Fry until the garlic and almonds are crispy, about 5 minutes, stirring to prevent burning.
  6. Add white wine and simmer until reduced by half, about 2 minutes.
  7. Remove from heat and set aside to cool
  8. Flatten out pork belly and score the meat side. Place cooled giblet mixture in to the center, roll up the belly and twine tightly with string.
  9. Score the skin side and rub generously with salt. Place in the oven for 30-45 minutes.
  10. Reduce heat to 180C and continue to cook until pork registers 72C on a meat thermometer.
  11. Turn oven to grill setting and continue to cook until skin is golden and crispy, about another 10 minutes.


Visit our blog for more delicious recipes as seen on stage at the Good Food and Wine Show.


Presented by