Porchetta di Ariccia with Herb-Roasted Potatoes

Ingredients

• 2 kg (4.4 lbs) boneless pork belly 2 kg (4.4 lbs) boneless pork belly
• 500 g (1.1 lbs) pork loin 500 g (1.1 lbs) pork loin
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fennel seeds 1 tablespoon fennel seeds
• 1 tablespoon black pepper, coarsely ground 1 tablespoon black pepper, coarsely ground
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 kg (4.4 lbs) potatoes, cut into wedges 2 kg (4.4 lbs) potatoes, cut into wedges
• 2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh oregano, chopped 2 tablespoons fresh oregano, chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, chopped rosemary, fennel seeds, and black pepper.
3. 3.
   Lay the pork belly flat on a cutting board, skin side down. Rub the garlic and herb mixture evenly over the surface.
4. 4.
   Place the pork loin in the center of the pork belly. Roll the pork belly tightly around the loin, securing it with kitchen twine at regular intervals.
5. 5.
   Place the porchetta on a rack in a roasting pan and roast in the preheated oven for approximately 3 hours, or until the internal temperature reaches 65°C (150°F).
6. 6.
   While the porchetta is roasting, prepare the herb-roasted potatoes. In a large bowl, toss the potato wedges with olive oil, minced garlic, chopped thyme, chopped oregano, salt, and pepper.
7. 7.
   Spread the potatoes in a single layer on a baking sheet and roast in the oven for approximately 40 minutes, or until golden brown and crispy.
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 alongside the herb-roasted potatoes.

Treat your ingredients with care...

• Pork belly — Make sure to score the skin of the pork belly before applying the herb mixture. This will help the skin crisp up during roasting.
• Fennel seeds — Toast the fennel seeds in a dry pan for a few minutes to enhance their flavor before using them in the recipe.
• Potatoes — Choose starchy potatoes like Russet or Yukon Gold for the best results. Cut them into evenly sized wedges to ensure even cooking.

Tips & Tricks

• For extra crispy skin, increase the oven temperature to 220°C (425°F) for the last 15 minutes of roasting.
• If you prefer a stronger fennel flavor, crush the fennel seeds using a mortar and pestle before adding them to the herb mixture.
• Leftover porchetta can be used in sandwiches or sliced thinly for a delicious addition to salads.
• Serve the porchetta with a side of tangy apple sauce for a traditional Italian pairing.
• To make the dish more aromatic, add a few sprigs of fresh sage to the herb mixture.

Serving advice

Slice the porchetta into thick slices and serve it on a platter alongside the herb-roasted potatoes. Garnish with fresh rosemary sprigs for an elegant presentation. This dish pairs well with a crisp green salad or steamed vegetables.

Presentation advice

Arrange the porchetta slices in a spiral pattern on the platter, with the herb-roasted potatoes nestled in between. Drizzle some pan juices over the pork slices for added flavor and moisture. Sprinkle a pinch of freshly ground black pepper over the potatoes for a finishing touch.