Pre heat your oven to 200°C, remove the packaging from porchetta, and rub dry and massage in to the skin some olive oil and fine salt.
Next, place on a trivet in a roasting tray (base of diced onion, carrot, celery, or celeriac is my preferred choice), and simply cook for approximately 35 minutes a kilo until crisp and golden.
Make sure the core temperature is no less than 70°C before serving.
To make your gravy drain the excess fat from the tray with vegetables, pour over 500 ml ready made essential cuisine veal stock.
Bring to the boil and then pass through a fine sieve into a saucepan and reduce until slightly syrupy, thicken slightly with a tablespoon of cornflour mixed with some cold water, whisking continuously before passing through again then serving.
Leave the porchetta to rest for 20 minutes or so before carving into thick cut medallions and serving with a selection of seasonal vegetables and maybe a rich gratin dauphinoise. Mustard on the side is also a must!
