Porchetta
Porchetta is a savory Italian pork roast featuring aromatic herbs, garlic, and fennel. It’s crispy on the outside and juicy on the inside, perfect for festive occasions or a delicious meal.
Nutrition
Calories: 450cal
Carbohydrate: 2g
Protein: 50g
Fat: 25g
Cholesterol: 130mg
Sodium: 800mg
Difficulty Level: easy
30 min Prep
3 hr Cook
3 hr 30 min Total
8 Servings
Ingredients
- 5 pounds pork belly, skin-on and butterflied
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon fennel seeds
- 1 tablespoon rosemary, finely chopped
- 1 tablespoon thyme, finely chopped
- 5 cloves garlic, minced
- Zest of 1 lemon
- 1 tablespoon olive oil
- Kitchen string
Instructions
- Preheat your oven to 325°F (165°C).
- In a small bowl, mix together the salt, pepper, fennel seeds, rosemary, thyme, minced garlic, and lemon zest. Add olive oil and mix to form a paste.
- Lay the pork belly flat on a clean surface with the skin side down. Spread the herb and spice paste evenly over the meat.
- Carefully roll the pork belly tightly with the skin on the outside, forming a log. Use kitchen string to tie the roll at 1-inch intervals. This helps maintain the shape and ensures even cooking.
- Place the rolled pork belly on a roasting rack in a roasting pan, seam side down.
- Insert the pan into the preheated oven and roast for about 3 hours, or until the internal temperature reaches 145°F (63°C). To ensure crispy skin, you can increase the oven temperature to 425°F (218°C) during the last 20 minutes of cooking.
- Once cooked, remove the porchetta from the oven and let it rest for 15 minutes before slicing. This resting period allows the juices to redistribute, making each slice juicy and flavorful.
- Tip: Use a very sharp knife to carve the porchetta to ensure clean slices. Serve with your favorite sides, such as roasted potatoes or a simple salad.
