Traditional Porchetta Recipe
Master the classic porchetta with our step-by-step recipe! Enjoy the rich flavors and crispy skin that make this dish a favorite for any occasion.
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!