Recipe created by Chef Steve Waldron of Fat Wally’s Firehouse BBQ. “The Porchetta is a classic Italian dish, but instead of using the usual whole pork belly, we’re using a Johnston’s Boneless Skin-on Pork Leg.”
Carefully remove the skin from the pork leg in 1 piece and put aside for later.
Butterfly and trim the pork leg so you have a large rectangular shaped piece of pork.
Season well with 2 tablespoon coarse sea salt and black pepper. Add the crushed garlic and olive oil and rub well in to the meat to get all of the meat.
Evenly add the ground fresh herbs, ground fennel seed and lemon zest.
Layer the mortadella evenly over the top of the herbs.
Lay the previously removed piece of pork skin down so the skin side is facing out. Roll up the seasoned pork leg as tight as you can and lay it on the pork skin. Roll the pork leg up tightly in the pork skin and tie with butcher’s string in 6-8 places. The idea is to try and have the stuffed leg fairly even in size so it cooks evenly.
With a sharp knife poke a bunch of holes all over the pork skin.
Rub the skin with the remaining 1 tablespoon of coarse sea salt which will help the skin get crispy.
Place the rolled pork leg on a rack in a roasting pan and cook for 20 minutes at 450°F.
After 20 minutes, reduce oven temperature to 325°F and cook until the internal temperature reaches 180°F. About 3 hours depending on the size of your pork leg, but start checking after 2 hours. Remove when 180°F and let rest covered for 30 minutes.
Slice and serve with sides of your choice or slice and make a fantastic sandwich out of it.