Porchetta

• 3 lbs pork belly with skin
• 1/4 cup olive oil
• 1/4 cup chopped fresh rosemary
• 1/4 cup chopped fresh sage
• 2 tbsp fennel seeds
• 8 cloves garlic, minced
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 lemon, zested and juiced

Steps

1. 1 Preheat oven to 400°F.
2. 2 Score the skin of the pork belly in a diamond pattern.
3. 3 In a bowl, mix olive oil, rosemary, sage, fennel seeds, garlic, salt, pepper, and lemon zest and juice.
4. 4 Spread half the herb mixture over the flesh side of the pork belly.
5. 5 Roll the pork belly tightly, flesh side in, and tie with kitchen twine.
6. 6 Rub the remaining herb mixture all over the outside.
7. 7 Place on a roasting rack over a baking sheet, skin side up.
8. 8 Roast for 2 hours or until the skin is crispy and the internal temperature reaches 155°F.
9. 9 Let rest for 15 minutes before slicing.

Equipment

• Roasting pan
• Roasting rack
• Kitchen twine

Variations

• Add chili flakes for a spicy kick.
• Incorporate orange zest for a citrusy twist.

Substitutions

• If pork belly is unavailable, use a pork loin wrapped in bacon for a similar flavor profile.

Pairings

• Roasted vegetables
• Fresh ciabatta bread

Nutrition

Tips

• For extra crispy skin, start with a dry rub and let it sit in the fridge overnight.
• Use a meat thermometer to ensure perfect doneness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to maintain crispiness.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with roasted potatoes and sautéed greens.
• Pair with a crisp white wine like Pinot Grigio.

FAQ