Christmas Porchetta - Taste of Christmas wrapped in incredibly crispy rind!

This is so incredibly good! Here you see how I make a delicious porchetta in the oven at home.


  • 3,5 kg thin ribs of good quality
  • 3 cloves garlic
  • 1 pcs lemon (peel only)
  • 2 tsp chili flake
  • 1 handful finely chopped parsley
  • 2 tsp dried ginger
  • 2 tsp ground nutmeg
  • plenty of freshly ground pepper and flaxseed salt

Now Christmas is approaching and then it is important to have some "rehearsal Christmas dinners" in advance. A crispy Porchetta with juicy pork spiced with flavors of Christmas is perfect. Last Christmas I actually served a "flat" traditional rib and this one. I can reveal that it was actually the Porchetta that was most popular. Here you will find a long instructional video on how to make this. Photos and film produced by Hegnar Brand Studio.

Step 1

Remove bones in the thin rib and make grooves with a sharp knife in the rind. Turn the rib around and use a sharp knife to cut a cut in the middle of the rib that allows you to fold it out to double size. Sprinkle with herbs and spices and massage these into the meat.

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Step 2

Roll tightly together and tie together with food twine. Sprinkle some salt on the rind.

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Step 3

Steam the porchetta for 1 hour at 100 degrees, then fry the porchetta with hot air 90-120 degrees for 3-6 hours until it reaches a core temperature of about 65 degrees. Take the porchetta out of the oven and set the oven to 250 degrees. Put the porchetta back when the oven is hot and cook until the rind pops up. This takes between 10-20 minutes. It is also possible to finish with a little barbecue, but it is not usually necessary.

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