Slowly does it
Cherie Denham brings a subtle shift in flavours to this slow-roast Italian classic with a citrussy sweetness that works wonders with the punchy dressing
Marmalade porchetta with salsa verde
Serves 12 Hands-on time 20 min, plus up to 2 days marinating/drying Oven time 4 hours Specialist kit Kitchen string
MAKE AHEAD
The pork needs to be prepared at least 1-2 days ahead (so it can dry out – see step 2). The cooked, cooled joint can be kept covered in the fridge for up to 3 days or, once wrapped, in the freezer for up to 3 months. Defrost in the fridge overnight, then bring to room temperature before serving.