Porchetta with Salmoriglio

Ready in 90 min
Serves 4-6 portions
Created By: Hamish Christall


  • 3lb Pork roast
  • 2 tsp. fennel seeds
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 3 tbsp. sea salt
  • 2 lemons, zest and juice
  • 1 garlic clove, finely diced
  • 2 tbsp. Gingras XO Apple Cider Vinegar
  • 3 tbsp. flat leaf parsley, chopped
  • ½ cup extra virgin olive oil
  • Cracked black pepper


  1. Grind the salt, fennel seeds, rosemary leaves and thyme leaves
  2. Using the salt mix cover the pork all over and cook for 1hr at 350F, then let rest for 20min covered in foil
  3. For the dressing mix the lemon, garlic, vinegar, olive oil, parsley and season
  4. Serve with the sliced pork, can also be used with chicken or fish