Jul 14 2026
Restaurants›Ramsay's Kitchen›Porchetta Recipe

Porchetta Recipe

Inspired by Ramsay's Kitchen
Time4h
Serves6

Roast suckling pig served with carrot purée and fresh peas.

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Ingredients

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Porchetta

Carrot Purée

Fresh Peas

Method

Porchetta Preparation

  1. 1

    Prepare the Suckling Pig

    Start by cleaning and drying the suckling pig. Score the skin in a crisscross pattern. In a bowl, mix together rosemary, sage, minced garlic, fennel seeds, salt, and black pepper. Rub this mixture all over the pig, including under the skin. Drizzle with olive oil.

  2. 2

    Roast the Pig

    Place the pig in a roasting pan and roast in a preheated oven at 350°F (175°C) for about 3 to 4 hours, or until the skin is crispy and the meat is tender. Baste occasionally with the juices.

Carrot Purée Preparation

  1. 3

    Cook the Carrots

    Peel and chop the carrots into small pieces. Boil them in salted water until tender, about 15-20 minutes.

  2. 4

    Make the Purée

    Drain the carrots and transfer them to a blender. Add butter, salt, pepper, and vegetable broth. Blend until smooth and creamy.

Fresh Peas Preparation

  1. 5

    Sauté the Peas

    In a skillet, melt the butter over medium heat. Add the fresh peas and sauté for about 3-5 minutes, until tender. Season with salt and black pepper to taste.

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