Description
A classic Italian Porchetta roast featuring crispy pork belly seasoned with aromatic fennel seeds, fresh rosemary, sage, and garlic. Slow-roasted to perfection, this flavorful and juicy roast is perfect for a hearty family meal or special gatherings.
Ingredients
Scale
Meat
- 5 pounds pork belly
Seasonings
- 2 tablespoons fennel seeds
- 1 tablespoon salt
- 1 tablespoon black pepper
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh sage, chopped
Others
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C) to prepare for roasting the pork belly at a high temperature.
- Score Skin: Score the pork belly skin in a crisscross pattern to help the fat render and crisp up during roasting.
- Prepare Seasoning Mixture: In a bowl, combine fennel seeds, salt, black pepper, minced garlic, chopped rosemary, and sage to create a fragrant herb rub.
- Season Pork Belly: Rub the seasoning mixture thoroughly onto the pork belly, making sure to cover the scored skin for maximum flavor infusion.
- Roll and Tie: Roll the pork belly tightly into a log and secure it firmly with butcher’s twine to maintain its shape while roasting.
- Initial Roast: Place the rolled pork belly in a roasting pan, drizzle with olive oil, and roast at 450°F (230°C) for 30 minutes to develop a crispy exterior.
- Lower Heat and Continue Roasting: Reduce the oven temperature to 300°F (150°C) and roast the pork belly for an additional 2.5 to 3 hours to cook it slowly until tender.
- Rest the Meat: Remove the roasted porchetta from the oven and let it rest for 15 minutes before slicing to retain its juices and flavor.
Notes
- Make sure to tie the pork belly tightly to ensure even cooking and maintain the roll shape.
- Resting the meat before slicing allows the juices to redistribute, giving a moist and tender bite.
- For extra crispiness, broil the skin for 2-3 minutes at the end of roasting, watching carefully to prevent burning.
- Leftover porchetta can be stored in the refrigerator for up to 3 days and reheated gently before serving.
