Porchetta
Porchetta is a savory Italian pork roast prepared by seasoning and rolling pork belly with herbs, then slow-roasting it.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Pork Belly (skin-on, boneless) | 1 | Kilogram |
| Fennel Seeds (toasted and crushed) | 2 | Tablespoon |
| Garlic (minced) | 6 | Clove |
| Rosemary (fresh, chopped) | 2 | Tablespoon |
| Sage (fresh, chopped) | 2 | Tablespoon |
| Thyme (fresh, chopped) | 1 | Tablespoon |
| Black Pepper (freshly ground) | 1 | Tablespoon |
| Salt (coarse) | 1 | Tablespoon |
| Olive Oil (extra virgin) | 2 | Tablespoon |
| Lemon Zest (freshly grated) | 1 | Tablespoon |
| White Wine (dry) | 250 | Milliliter |
Instructions
- Preheat the oven to 150 degrees Celsius.
- Lay the pork belly skin-side down on a clean surface.
- In a bowl, mix fennel seeds, garlic, rosemary, sage, thyme, black pepper, salt, olive oil, and lemon zest.
- Spread the herb mixture evenly over the meat side of the pork belly.
- Roll the pork belly tightly and secure with kitchen twine at 2-inch intervals.
- Place the rolled pork belly on a roasting rack in a baking dish.
- Pour the white wine into the bottom of the baking dish.
- Roast in the preheated oven for 3 hours, basting occasionally with the pan juices.
- Increase the oven temperature to 220 degrees Celsius and roast for an additional 30 minutes to crisp the skin.
- Remove from the oven and let rest for 15 minutes before slicing and serving.
Prep
- Thaw pork belly in the refrigerator overnight if frozen.
Kitchen equipment
Kitchen TwineRoasting Rack