Porchetta is a traditional Italian dish known for its deliciously seasoned and crispy exterior, with a tender and flavorful interior. Here’s a simple recipe to help you create this mouth-watering dish at home:
Ingredients:
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1 (5-6 pounds) pork belly, skin on, butterflied
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1 tablespoon fennel seeds
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1 tablespoon black peppercorns
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1 tablespoon kosher salt
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4 cloves garlic, minced
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1 tablespoon fresh rosemary, chopped
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1 tablespoon fresh thyme, chopped
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1 tablespoon fresh sage, chopped
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Zest of 1 lemon
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Olive oil
Instructions:
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Lay the pork belly flat on a clean surface, skin side down. Score the meat in a crosshatch pattern to allow the seasonings to penetrate.
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In a mortar and pestle or spice grinder, crush the fennel seeds and peppercorns until they are a coarse powder. Mix this with the kosher salt, minced garlic, rosemary, thyme, sage, and lemon zest.
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Rub the seasoning mixture evenly over the scored side of the pork belly. Roll the pork belly tightly into a cylinder, skin side out, and tie it securely with kitchen twine at 1-inch intervals.
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Cover the rolled pork belly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavours to meld.
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Preheat your oven to 325°F (165°C). Place the rolled pork belly on a roasting rack set in a roasting pan. Drizzle with olive oil and rub it into the skin. Roast for about 2.5 to 3 hours, or until the internal temperature reaches 145°F (63°C).
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Increase the oven temperature to 450°F (230°C) and roast for an additional 20-30 minutes, or until the skin is golden brown and crispy.
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Remove the porchetta from the oven and let it rest for 20 minutes before slicing. Serve with your favourite side dishes and enjoy!
Related
Traditional Porchetta Recipe
Ingredients
- 1 (5-6 pounds) pork belly, skin on, butterflied
- 1 tbsp fennel seeds
- 1 tbsp black peppercorns
- 1 tbsp kosher salt
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh sage, chopped
- Zest of 1 lemon
- Olive oil
Instructions
- Lay the pork belly flat on a clean surface, skin side down. Score the meat in a crosshatch pattern to allow the seasonings to penetrate.
- In a mortar and pestle or spice grinder, crush the fennel seeds and peppercorns until they are a coarse powder. Mix this with the kosher salt, minced garlic, rosemary, thyme, sage, and lemon zest.
- Rub the seasoning mixture evenly over the scored side of the pork belly. Roll the pork belly tightly into a cylinder, skin side out, and tie it securely with kitchen twine at 1-inch intervals.
- Cover the rolled pork belly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavours to meld.
- Preheat your oven to 325°F (165°C). Place the rolled pork belly on a roasting rack set in a roasting pan. Drizzle with olive oil and rub it into the skin. Roast for about 2.5 to 3 hours, or until the internal temperature reaches 145°F (63°C).
- Increase the oven temperature to 450°F (230°C) and roast for an additional 20-30 minutes, or until the skin is golden brown and crispy.
- Remove the porchetta from the oven and let it rest for 20 minutes before slicing. Serve with your favourite side dishes and enjoy!
