Jamie Oliver Festive Porchetta & All the Trimmings

If you’re looking for a showstopping centerpiece for your holiday feast, Jamie Oliver Festive Porchetta & All the Trimmings is exactly what you need. This hearty roast features tender pork filled with herby chicken liver stuffing, crowned with golden crackling and surrounded by roast potatoes and caramelized root veg. It’s rich, bold, and beautifully festive. (inspired by Jamie Oliver)

Ingredients Needed

For the Porchetta:

• 1 x 5kg boneless pork loin with belly attached (skin removed and reserved)
• 50ml Vin Santo or sherry
• 4 carrots
• 1 red onion
• 2 celery sticks
• 1 heaped tsp fennel seeds
• 2 tbsp plain flour
• 1 heaped tbsp cranberry sauce

For the Stuffing:

• 200g chicken livers
• 250ml milk
• 4 red onions
• 4–5 pancetta slices
• 1 tbsp olive oil
• 50g unsalted butter
• 1 heaped tsp fennel seeds
• 3 bay leaves
• 20g rosemary
• 20g thyme
• 200g mixed dried fruits
• 50g pine nuts
• 1 whole nutmeg
• 250ml white wine
• 200g breadcrumbs

For the Potatoes:

• 2.5kg Maris Piper or russet potatoes
• 1.5L chicken stock
• 1 bulb garlic
• Fresh rosemary

For the Mixed Veg:

• 6 parsnips
• 1 swede
• 4 turnips
• 10 carrots
• Garlic, bay, cider vinegar, and herbs

How To Make Jamie Oliver Festive Porchetta & All the Trimmings

1. Make the Stuffing First: Soak chicken livers in milk. Cook pancetta, butter, onions, fennel seeds, herbs, and dried fruit. Add the livers and white wine, then stir in breadcrumbs to form a rich stuffing. Let it cool.
2. Prep the Pork: Score the pork, season well with salt and pepper, and rub with Vin Santo. Pack in the stuffing and roll up tightly. Tie with string.
3. Set Up the Oven: Preheat to 180°C. Roast the pork on a bed of carrots, onion, and celery. Place the scored skin on a rack above to render and crisp for 1 hour.
4. Parboil and Roast the Potatoes: Boil potatoes in chicken stock, then rough up and roast until golden in pork fat.
5. Prepare the Veg: Chop and season all root veg. Toss in fat or oil, and roast until caramelized and soft.
6. Make the Gravy: Use pan juices, flour, cranberry sauce, and reserved stock to make a rich gravy.
7. Let the Porchetta Rest: Rest for at least 90 minutes for max juiciness and flavor development.
8. Serve: Slice and serve with roast veg, crispy potatoes, crackling, and gravy.

Why I Love This Recipe

I made this for our family Christmas last year, and it was one of the most memorable meals we’ve had. The stuffing is absolutely decadent, the pork roasts to juicy perfection, and the crackling is worth the wait. It’s a great make-ahead dish too—just prep the day before and bake on the big day.

Recipe Tips

• Score the skin deeply for the best crackling.
• Rest generously—it makes carving easier and juicier.
• Use any dried fruit combo—figs, raisins, cherries, etc.
• Add stock to roast potatoes for next-level flavor.
• Serve extra cranberry sauce on the side for zing.

How To Store And Reheat Leftovers

• Refrigerate: Cool completely, wrap well, and keep for up to 3 days. Store crackling separately to keep it crisp.
• Freeze: Slice and wrap the porchetta tightly before freezing. Keeps for 3 months.
• Reheat: Wrap slices in foil and heat at 160°C for 15–20 mins. Re-crisp crackling separately at higher heat.

FREQUENTLY ASKED QUESTIONS

• Can I make this ahead of time?
  Totally! Stuff and roll the day before, then refrigerate and roast fresh.
• Can I skip the liver in the stuffing?
  Yes! Try sautéed mushrooms or chestnuts instead.
• Do I need butcher’s twine?
  Yes—rolling and tying the pork helps it cook evenly and hold shape.
• What’s a good sub for Vin Santo?
  Dry sherry or even white wine works great.
• Can I make it spicy?
  Absolutely. Add a pinch of chili flakes to the stuffing for a gentle heat.

Nutrition Facts

Serving Size: 1 serving (approximately 449g)

• Calories: 1146
• Total Fat: 58.2g
• Saturated Fat: 20g
• Total Carbohydrate: 93.2g
• Dietary Fiber: 11.2g
• Sugars: 11.2g
• Protein: 64.4g ​​

Try More Jamie Oliver Recipes:

• Jamie Oliver Slow-Cooker Beef Curry
• Jamie Oliver Slow-Cooker Beef
• Jamie Oliver Chicken, Sausage & Mushroom Stew
• Jamie Oliver Sticky Miso Aubergine