Porchetta
May 12
5 min read
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A delicious Italian roast pork dish with aromatic herbs and crispy skin.
Porchetta is a classic Italian dish consisting of a succulent roast pork belly rolled with aromatic herbs and spices. The result is tender, flavorful meat with a crispy, crackling skin. This recipe will guide you through the steps to create a mouthwatering porchetta that will impress your guests.
Ingredients
- Pork belly — 2 kg
- Fennel seeds — 2 tablespoons
- Rosemary — 2 tablespoons, chopped
- Thyme — 2 tablespoons, chopped
- Garlic — 6 cloves, minced
- Salt — 2 tablespoons
- Black pepper — 1 tablespoon, freshly ground
- Olive oil — 2 tablespoons
Directions
1. Preheat the oven to 160°C (320°F).
2. Place the pork belly on a cutting board, skin side down.
3. In a small bowl, combine fennel seeds, rosemary, thyme, minced garlic, salt, black pepper, and olive oil to make the herb mixture.
4. Spread the herb mixture evenly over the meat side of the pork belly.
5. Roll the pork belly tightly and secure it with kitchen twine at regular intervals to hold its shape.
6. Place the rolled porchetta on a roasting rack, skin side up.
7. Score the skin with a sharp knife, making shallow cuts about 1 cm apart.
8. Rub salt into the scored skin, making sure it gets into the cuts.
9. Place the roasting rack with the porchetta in the preheated oven and roast for about 3 hours or until the internal temperature reaches 70°C (160°F).
10. Increase the oven temperature to 250°C (480°F) and continue roasting for an additional 20-30 minutes, or until the skin is crispy and golden brown.
11. Remove the porchetta from the oven and let it rest for 10-15 minutes before slicing.
12. Slice the porchetta into thick slices and serve it warm.
13. Enjoy the succulent porchetta with your favorite side dishes or in sandwiches.
14. Bon appétit!