Description
A traditional Italian Porchetta recipe featuring succulent rolled pork belly stuffed with aromatic fennel, garlic, and fresh herbs, slow-roasted to perfection for tender meat and crispy skin.
Ingredients
Scale
Pork
- 2 lb pork belly 1 slab, approx
- 1 lb pork tenderloin or larger
Herb Paste
- 1 teaspoon fennel seeds
- 2 cloves garlic or 3, roughly chopped
- 2 tablespoon fennel fronds
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh sage chopped
- 2 teaspoon fresh thyme chopped
- 1 lemon zest
- ½ teaspoon red pepper flakes
- 1 teaspoon black pepper
- 1 ½ teaspoon salt divided
- 1 tablespoon olive oil
Instructions
- Prepare the Pork: Pat the pork belly dry to remove any excess moisture. Score the fat side of the belly in a wide cross pattern, cutting into the fat but not as far as the meat. Turn belly so the meat side is up. Lay tenderloin on top and trim the end if it hangs over the edge, making lengths similar. Optionally, tuck trimmed pieces inside or use separately.
- Make the Herb Paste: Toast the fennel seeds in a dry skillet over medium heat for about 1 minute until fragrant. Crush seeds with a pestle and mortar, add roughly chopped garlic and crush together. Add fennel fronds, rosemary, sage, thyme, lemon zest, red pepper flakes, black pepper, 1 teaspoon salt, and olive oil. Blend into a relatively smooth paste using a pestle and mortar or pulse in a small food processor.
- Coat the Meat: Spread about ¾ of the herb paste evenly over the meat side of the pork belly and around the pork tenderloin pieces ensuring full coverage.
- Roll and Tie: Roll the belly around the tenderloin tightly. Tie one end with kitchen twine, then continue tying every 1-2 inches along the roll by looping and threading string through, pulling tight but not squeezing the loin out. Tie off the other end securely.
- Season the Outside: Rub the remaining herb paste over the outside of the rolled belly along with the remaining ½ teaspoon salt.
- Dry Age: Refrigerate uncovered for at least one day to allow flavors to develop and skin to dry. Dab the surface once or twice with paper towel to remove any excess moisture.
- Preheat and Bring to Room Temperature: On the day of cooking, take the porchetta out of the refrigerator to come to room temperature while preheating the oven to 275°F (135°C).
- Slow Roast: Roast the porchetta for approximately 2 hours. The cooking time may vary slightly depending on size; aim for an internal temperature of 150°F (65°C) with a meat thermometer.
- Crisp the Skin: Increase oven temperature to 450°F (230°C) and continue roasting for 15 to 25 minutes or until the skin is golden brown and crisp. Watch carefully to avoid burning.
- Rest and Serve: Remove porchetta from oven and let rest for 10 to 15 minutes before slicing to retain juices and serve warm.
Notes
- Use kitchen twine to ensure the roast holds its shape during cooking.
- For a spicier kick, increase red pepper flakes or add crushed chili.
- Ensure the pork belly skin is dry before roasting to achieve the crispiest crackling.
- Letting the porchetta rest after cooking helps redistribute juices for a moist bite.
- If fennel fronds are unavailable, substitute with additional fennel seeds or fresh parsley for aroma.
- Adjust roasting time if your pork belly and tenderloin weight differs significantly; use a meat thermometer for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
