Crispy Christmas Porchetta with Pumpkin & Roast Potatoes

The Christmas Centrepiece – Sorted

Christmas Day doesn’t need to mean hours in the kitchen. With our house-made Lucky Pig Porchetta roast, you can serve a golden crackling centrepiece that tastes incredible... without the fuss.

Here’s how to cook the perfect porchetta with two simple sides: caramelised pumpkin and crispy roast potatoes. Everything cooks in the oven while you enjoy the morning.

🎄 Less prep. More celebration.

👉 Order your porchetta here

Ingredients (Serves 6)

Porchetta

• 2 kg Lucky Pig porchetta roast

• Salt (generous amount)

• Olive oil

Veggies

• 1 small pumpkin – cut into wedges

• 2–3 tbsp olive oil

• 1–2 tbsp za’atar

• 4 large potatoes – halved

• Salt & pepper

Method

1. Prep the porchetta

   Pat dry with paper towel and leave uncovered in the fridge for a few hours or overnight to dry the skin.

2. Season

   Rub the skin generously with salt.

3. Start hot – 230 °C

   Roast for 30 minutes to blister the skin and start the crackling.

4. Lower heat – 160 °C

   Continue roasting for approx. 1.5 hours, until the meat is tender and the skin is crispy.

5. Pumpkin

   Toss wedges with olive oil, za’atar, salt and pepper. Roast at 200 °C for 30–40 minutes until caramelised.

6. Potatoes

   Rub with salt (and oil if desired). Bake at 200 °C until the skins are crisp and the inside is fluffy.

7. Rest the roast

   Let the porchetta sit before slicing — it keeps the juices in.

8. Serve & enjoy

   Crispy skin. Juicy pork. Festive magic.

Make It a Feast

Pair this roast with:

• Cherry tomato & bocconcini salad

• Fennel & apple slaw

• Extra gravy (you deserve it)

Or keep it simple and let the porchetta be the hero.