Porchetta with Herb-Rubbed Crispy Skin

Ingredients

• 2 kg (4.4 lbs) pork belly, skin-on 2 kg (4.4 lbs) pork belly, skin-on
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon fennel seeds, crushed 1 tablespoon fennel seeds, crushed
• 1 tablespoon black pepper, coarsely ground 1 tablespoon black pepper, coarsely ground
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 teaspoons salt 2 teaspoons salt

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 35g (Saturated Fat: 12g)
• Carbohydrates: 0g (Sugars: 0g)
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 220°C (425°F).
2. 2.
   Place the pork belly, skin-side down, on a clean work surface.
3. 3.
   In a small bowl, combine the minced garlic, chopped rosemary, crushed fennel seeds, black pepper, olive oil, and salt to create a flavorful paste.
4. 4.
   Spread the paste evenly over the meat side of the pork belly.
5. 5.
   Roll the pork belly tightly, starting from one end, until it forms a compact roll.
6. 6.
   Use kitchen twine to tie the rolled pork belly securely at regular intervals.
7. 7.
   Place the rolled porchetta on a wire rack set inside a roasting pan, with the skin side facing up.
8. 8.
   Score the skin with a sharp knife in a crisscross pattern, ensuring not to cut too deeply into the meat.
9. 9.
   Rub the skin with additional salt to help achieve a crispy crackling.
10. 10.
    Roast the porchetta in the preheated oven for 30 minutes to allow the skin to start crisping.
11. 11.
    Reduce the oven temperature to 160°C (325°F) and continue roasting for approximately 3 hours, or until the internal temperature reaches 70°C (160°F).
12. 12.
    Once cooked, remove the porchetta from the oven and let it rest for 15-20 minutes before slicing.
13. 13.
    Slice the porchetta into thick slices and serve hot.

Treat your ingredients with care...

• Pork belly — Choose a high-quality, pasture-raised pork belly with a good balance of meat and fat for the best flavor and texture.
• Fennel seeds — Toast the fennel seeds in a dry pan over medium heat for a few minutes to enhance their aroma before crushing them.
• Olive oil — Use extra virgin olive oil for its rich flavor and to help the herb and spice mixture adhere to the pork belly.

Tips & Tricks

• For an extra crispy skin, after scoring and salting the skin, let the porchetta air dry in the refrigerator overnight before roasting.
• If you prefer a stronger fennel flavor, add extra crushed fennel seeds to the herb and spice mixture.
• Serve the porchetta with a side of tangy salsa verde or a squeeze of fresh lemon juice to cut through the richness of the meat.
• Leftover porchetta can be refrigerated and enjoyed cold or reheated for sandwiches or salads.
• To achieve a beautiful presentation, garnish the serving platter with fresh rosemary sprigs and lemon wedges.

Serving advice

Serve the Porchetta as the centerpiece of a festive meal, accompanied by roasted vegetables, such as potatoes and carrots. Alternatively, slice the Porchetta and serve it in crusty Italian bread rolls with a dollop of tangy salsa verde and a side of pickled vegetables.

Presentation advice

Present the Porchetta on a large wooden cutting board or a platter lined with fresh rosemary sprigs. Arrange the slices of Porchetta in an overlapping pattern, showcasing the crispy skin. Garnish with lemon wedges and fresh herbs for an elegant touch.