Description
This Italian Porchetta Roast features succulent pork belly seasoned with fragrant fennel seeds, garlic, rosemary, and sage. The pork is rolled, tied, and slow-roasted to create a crispy skin and tender, flavorful meat, perfect for an impressive dinner gathering.
Ingredients
Scale
Porchetta Roast
- 5 pounds pork belly
- 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
- 1 tablespoon olive oil
Instructions
- Preheat the oven: Set your oven to 450°F (230°C) to ensure it’s hot enough to start the roasting process and crisp the pork skin.
- Score the pork skin: Using a sharp knife, carefully score the pork belly skin in a crisscross pattern. This allows the fat to render and helps achieve a crispy skin.
- Prepare the seasoning: In a bowl, combine fennel seeds, salt, black pepper, minced garlic, chopped rosemary, and chopped sage to create a fragrant herb and spice mix.
- Season the pork: Rub the herb and spice mixture thoroughly onto the pork belly, making sure to cover the scored skin as well for maximum flavor.
- Roll and tie the pork: Roll the pork belly tightly into a cylindrical shape and secure it firmly with butcher’s twine to maintain its shape during cooking.
- Initial roasting: Place the rolled pork belly in a roasting pan, drizzle with olive oil, and roast in the preheated oven at 450°F (230°C) for 30 minutes to crisp the exterior.
- Slow roasting: Reduce the oven temperature to 300°F (150°C) and continue roasting the pork belly for an additional 2.5 to 3 hours, allowing the meat to become tender and flavorful.
- Rest the roast: Remove the porchetta from the oven and let it rest for 15 minutes. This helps the juices redistribute, making the meat moist and easier to slice before serving.
Notes
- Make sure to dry the pork skin thoroughly before scoring to help it crisp up properly.
- Use butcher’s twine to tightly tie the roll to keep its shape during roasting.
- Resting the roast is crucial to keep the meat juicy and tender.
- Serve sliced with roasted vegetables or crusty bread for a complete meal.
