Icelandic-Inspired Porchetta with Herbed Skyr Sauce

Ingredients

In this Icelandic adaptation, the traditional Italian porchetta is infused with Icelandic flavors. The original recipe typically uses Mediterranean herbs like rosemary, fennel, and garlic, whereas the Icelandic version incorporates local herbs such as dill, thyme, and juniper berries. Additionally, the herbed skyr sauce is a unique addition that adds a creamy and tangy element to the dish, enhancing the overall flavor profile. We alse have the original recipe for Porchetta di Ariccia, so you can check it out.

• 2 kg (4.4 lbs) boneless pork belly 2 kg (4.4 lbs) boneless pork belly
• 2 tablespoons sea salt 2 tablespoons sea salt
• 1 tablespoon black pepper 1 tablespoon black pepper
• 2 tablespoons dried dill 2 tablespoons dried dill
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• 1 tablespoon crushed juniper berries 1 tablespoon crushed juniper berries
• 4 cloves garlic, minced 4 cloves garlic, minced
• 500g (17.6 oz) skyr (Icelandic yogurt) 500g (17.6 oz) skyr (Icelandic yogurt)
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh lemon juice 1 tablespoon fresh lemon juice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   Score the pork belly skin in a crisscross pattern, being careful not to cut into the meat.
3. 3.
   In a small bowl, combine the sea salt, black pepper, dried dill, dried thyme, crushed juniper berries, and minced garlic.
4. 4.
   Rub the spice mixture all over the pork belly, ensuring it is evenly coated.
5. 5.
   Roll the pork belly tightly and secure it with kitchen twine.
6. 6.
   Place the rolled pork belly on a rack in a roasting pan and roast for approximately 3 hours, or until the internal temperature reaches 70°C (160°F).
7. 7.
   While the pork is roasting, prepare the herbed skyr sauce by combining the skyr, fresh dill, lemon juice, salt, and pepper in a bowl. Mix well and refrigerate until serving.
8. 8.
   Once the porchetta is cooked, remove it from the oven and let it rest for 15 minutes before slicing.
9. 9.
   Serve the porchetta slices with a dollop of the herbed skyr sauce on the side.

Treat your ingredients with care...

• Pork belly — Make sure to score the skin of the pork belly to allow the fat to render and the skin to become crispy during roasting.
• Dill — Use dried dill for the marinade and fresh dill for the herbed skyr sauce to maximize the flavor of both ingredients.
• Juniper berries — Crush the juniper berries before adding them to the marinade to release their aromatic oils.

Tips & Tricks

• For an extra crispy skin, you can increase the oven temperature to 220°C (425°F) for the last 10 minutes of roasting.
• If you can't find skyr, you can substitute it with Greek yogurt mixed with a squeeze of lemon juice.
• Serve the porchetta with a side of roasted root vegetables or a fresh green salad for a complete meal.
• Leftover porchetta can be used in sandwiches or added to pasta dishes for a flavorful twist.
• Make sure to slice the porchetta thinly to fully enjoy the tender and juicy meat.

Serving advice

Serve the Icelandic porchetta slices on a platter, garnished with fresh dill sprigs for an elegant presentation. Accompany it with a bowl of the herbed skyr sauce on the side for dipping or drizzling over the pork.

Presentation advice

Arrange the porchetta slices in a spiral pattern on the platter, starting from the outer edge and working your way towards the center. This visually appealing presentation showcases the beautiful layers of the rolled pork belly.